Air-Fried Peri-Peri Chicken with Couscous
A tasty chicken recipe full of smoky spice and flavour – it’s easy to cook in the air fryer too. Great for a weeknight dinner served with Ainsley Couscous.
Method
Put all of the marinade ingredients in a food processor and blitz until well combined.
Using a sharp knife, make 3 slashes in each chicken breast and place in a shallow dish. Spoon over the marinade and massage it all over the chicken. Cover and chill to marinate for at least 2 hours or overnight if you have the time.
When ready to cook, remove the chicken from the fridge to return to room temperature.
Spray the chicken with a little oil and place in the air fryer. Cook at 200c for 12-15 minutes until lightly browned and cooked through (timings may vary according to your air fryer and the size of your chicken breasts). Alternatively bake in the oven for 20-25 minutes or cook on the barbecue.
Meanwhile prepare the couscous according to the packet instructions.
Serve with the couscous, watercress/rocket and some lemon/lime wedges for squeezing.
Ingredients
- 4 chicken breasts
- 2 x packets Ainsley Tomato & Chilli Couscous
- Watercress/rocket and lemon wedges, to serve
- For the Marinade
- 3 fat red chillies, deseeded, roughly chopped
- 1-2 red bird’s-eye (piri piri) chillies, roughly chopped
- 3 garlic cloves, peeled, roughly chopped
- small bunch of parsley (approx. 15g)
- zest & juice of 1 large lemon or 2 limes
- 2 tbsp red wine vinegar or sherry vinegar
- 1 tbsp olive oil
- 2 tsp runny honey
- 1 tsp sweet smoked paprika
- 1 tsp dried oregano
- 1 tsp flaked sea salt
- ¼ tsp ground black pepper