Name: Our light and tasty Sumac Chicken with Radish Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 800g packet boneless butterflied chicken (see Tip); 4 cloves garlic, crushed; 1 tblsp olive oil; 1 tblsp sumac; French Fries, to serve; RADISH CUCUMBER SALAD; 3 Lebanese cucumbers, chopped; ½ bunch red radishes, finely sliced; ¼ cup chopped fresh dill; 125g smooth feta, crumbled

TIP: We used The Bare Bird Boneless Butterflied Chicken available from Coles. To feed 8 people, this recipe is easily doubled with chicken cooked in two batches.

Ingredients

800g packet boneless butterflied chicken (see Tip)

4 cloves garlic, crushed

1 tblsp olive oil

1 tblsp sumac

French Fries, to serve

RADISH CUCUMBER SALAD

3 Lebanese cucumbers, chopped

½ bunch red radishes, finely sliced

¼ cup chopped fresh dill

125g smooth feta, crumbled

Method

Pat chicken dry with absorbent kitchen paper. Combine garlic, oil and sumac in a small bowl. Rub evenly over both sides of chicken. Season with salt and pepper.

Pull out pan and basket from a 7-litre air fryer. Spray basket with oil. Place chicken skin-side down into basket. Slide pan and basket back into air fryer. Set temperature to 180C. Set timer and cook for 15 minutes. Carefully pull-out pan and basket. Turn chicken skin side-up. Slide pan and basket back into fryer. Set timer and cook for a further 15 minutes until chicken is cooked through. Transfer to a serving plate. Rest, loosely covered with foil for 10 minutes.

To make salad, combine all ingredients in a large bowl.

Serve chicken with salad and fries.

New Idea team