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Air Fried Chicken With Calypso® Mango And Tomato Couscous Salad Recipe

Quick & Easy

Light & Healthy

Mains

Air Fried Chicken With Calypso® Mango And Tomato Couscous Salad Recipe

Prep Time

20 mins + 15 mins resting
Cook Time

35 mins
Course

Lunch
Difficulty

Simple

Read Recipe

Ingredients List

Perfection Fresh Australia 4

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ingredient_1=800g boneless butterflied chicken (see tip)

ingredient_10=3 Calypso® mangoes, chopped [[Mango & Tomato Couscous]]

ingredient_11=1 ½ cups Israeli (pearl) couscous [[Mango & Tomato Couscous]]

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ingredient_14=½ cup parsley leaves, roughly chopped [[Mango & Tomato Couscous]]

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ingredient_3=2 tbs olive oil

ingredient_4=2 tbs honey

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ingredient_6=200g Solanato® tomatoes [[Mango & Tomato Couscous]]

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ingredient_9=2 tbs (40ml) red wine vinegar [[Mango & Tomato Couscous]]

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800g boneless butterflied chicken (see tip)
2 tbs Moroccan spice blend
2 tbs olive oil
2 tbs honey

Mango & Tomato Couscous

100ml extra virgin olive oil
200g Solanato® tomatoes
2 garlic cloves, thinly sliced
3 tsp dried red chilli flakes, optional
2 tbs (40ml) red wine vinegar
3 Calypso® mangoes, chopped
1 ½ cups Israeli (pearl) couscous
2 cups (500ml) chicken stock
½ cup mint leaves, shredded
½ cup parsley leaves, roughly chopped

Featured products

Calypso® Mangoes

Sweet Solanato® Tomatoes

Method

Pat the chicken dry with paper towel. Combine the spice blend and 1 tablespoon of oil, spoon over both sides of the chicken, rubbing in with your fingers. Combine the honey and remaining oil and set aside.
Preheat the Air fryer to 180°C. Place the chicken, skin side down in a lightly greased ovenproof tray and place in the basket. Place the basket in the Air fryer and cook for 20 minutes. Turn the chicken over, spoon over the honey mixture and cook a further 15 minutes or until the chicken is cooked through. Remove to a plate and set aside to rest for 15 minutes.
Meanwhile, heat a large non-stick frying pan over medium-high heat until hot. Add 2 tablespoons (40ml) olive oil, the tomatoes, garlic and chilli if using. Cook, shaking the pan for 10 minutes or until the tomatoes start to burst. Remove from the heat. Add 2 tablespoons (40ml) of the remaining oil, vinegar and mangoes. Season well.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat, Add the couscous and cook, stirring occasionally, for about 3 minutes or until fragrant and lightly toasted. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes or until the stock is absorbed and the couscous is tender. Transfer to a large bowl, spoon over three quarters of the mango mixture, stir to combine. Cool for 10 minutes then stir in the herbs and season. Spoon onto a serving platter.
Slice the chicken and arrange over the couscous salad. Spoon over the remaining mango mixture and serve.

Pat the chicken dry with paper towel. Combine the spice blend and 1 tablespoon of oil, spoon over both sides of the chicken, rubbing in with your fingers. Combine the honey and remaining oil and set aside.
Preheat the Air fryer to 180°C. Place the chicken, skin side down in a lightly greased ovenproof tray and place in the basket. Place the basket in the Air fryer and cook for 20 minutes. Turn the chicken over, spoon over the honey mixture and cook a further 15 minutes or until the chicken is cooked through. Remove to a plate and set aside to rest for 15 minutes.
Meanwhile, heat a large non-stick frying pan over medium-high heat until hot. Add 2 tablespoons (40ml) olive oil, the tomatoes, garlic and chilli if using. Cook, shaking the pan for 10 minutes or until the tomatoes start to burst. Remove from the heat. Add 2 tablespoons (40ml) of the remaining oil, vinegar and mangoes. Season well.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat, Add the couscous and cook, stirring occasionally, for about 3 minutes or until fragrant and lightly toasted. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes or until the stock is absorbed and the couscous is tender. Transfer to a large bowl, spoon over three quarters of the mango mixture, stir to combine. Cool for 10 minutes then stir in the herbs and season. Spoon onto a serving platter.
Slice the chicken and arrange over the couscous salad. Spoon over the remaining mango mixture and serve.