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24 25
Curried
Roast Chicken
INGREDIENTS:
1 3–4lb chicken, whole
1 tbsp curry powder
1 tbsp mustard oil (substitute canola oil or olive oil)
kosher salt
lime, wedges (optional)
smoked sweet paprika (optional)
DIRECTIONS: (Temperature: 400°F Time: 50–60 minutes)
Remove chicken innards, if any. Pat chicken dry with paper towels. Liberally salt both
outside and inside of chicken. Sprinkle curry powder and drizzle mustard oil on chicken,
massaging into skin. Truss chicken. Place in Air Fryer with breast side up. Cook at 400°F
for approximately 50–60 minutes until the thickest part of the thigh registers 178°F on
a meat thermometer. Remove from Air Fryer and let rest 5 minutes before carving. Top
with a squeeze of lime juice and dash of paprika, if desired.
DIRECTIONS: (Temperature: 400°F Time: 30–35 minutes)
Toss potato wedges with oil, salt, garlic, paprika, cumin and pepper. Mix to combine
thoroughly. Spread wedges in one layer in Air Fryer and fry at 400°F for 30–35 minutes,
shaking halfway through cooking. Remove from Air Fryer and let cool 2 minutes.
INGREDIENTS:
4–5 yukon potatoes, cut into ½” thick wedges
1 tbsp canola oil
3 tsp kosher salt
¼ tsp granulated garlic
¼ tsp sweet smoked paprika
¼ tsp ground cumin (optional)
¼ tsp ground black pepper
Steak
Fries
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