This is my first experience of using the Ninja Foodi to steam and crisp chicken and potato wedges, and it certainly won't be my last. The wedges were the nicest I've tasted and the chicken was delicious with moist meat and a crispy skin just bursting with flavour.
I've kept this rather simple, with garlic lemon wedges, and a herby crust on the chicken, but by all means experiment by adding other vegetables to the pot, along with any herbs, spices etc that you prefer.
I'm sure all the family will enjoy this recipe as it can be a quick and easy midweek meal or a Sunday dinner..
Why not give this a try and let us know how you get on in the comments below .
We love to hear your feedback. E x
Prep:-
Take the chicken from the fridge 30mns beforehand.
Wash the potatoes.
Leave the skin on,
Cut potatoes lengthwise in half, then slice into quarters to make wedges.
Grate the zest and squeeze the juice of the lemon.
Put the wedges into the cooking pot, sprinkle over the garlic, the zest and juice of the lemon. Pour over the stock.
Place the rack over potatoes with the stand facing upwards to form a cradle and place chicken into the rack.
Spread the butter over the chicken. Sprinkle the Paprika, herbs,sugar and S&P on top.
Close the lid and move slider into the middle COMBI-STEAM position. Select STEAM AIR FRY, select 180° and a time of 25mns.
Press START to begin cooking (the unit will PREHEAT for about 8-10 minutes approximately as steam builds,
before changing to STEAM AIR FRY as cooking begins)
When cooking is complete, carefully open the lid and check the temperature of the chicken(165°)/ or the juices run clear .
Remove the chicken from pot, place on a board, cover with foil and allow to rest for 10-15 minutes.
Remove the rack from the pot.
Scoop out the potato wedges and lay them onto the rack.
Pour the stock into a bowl and set aside for now .
Place the rack of wedges back into the pot and select Air fry.
Airfry at 200° for 5-10 mns.
Once crispy, remove and begin to plate up by dividing on to plates.
To reduce the stock for gravy; move slider to the right- AIR FRY/COOKER position, select SEAR/SAUTÈ and set to Hi-5.
Pour the stock back into the pot.
Allow the stock to boil and reduce for 3-5 minutes, until thick.
Add some gravy granules if you like and stir till blended. Pour into a dish to serve.
Carve the chicken into slices.
Place 2-3 slices on each plate.
Serve the chicken with the wedges and sliced carrots or any vegetables you choose
Easy swaps:-
Chicken breast for portions/ drumsticks
Chicken for Turkey
Mixed herbs for Thyme
Chicken stock for Vegetable.
Butter for Oil
Paprika for chilli flakes
Air fryer for oven.
180° for 50-60 minutes
Ingredients
Directions
Prep:-
Take the chicken from the fridge 30mns beforehand.
Wash the potatoes.
Leave the skin on,
Cut potatoes lengthwise in half, then slice into quarters to make wedges.
Grate the zest and squeeze the juice of the lemon.
Put the wedges into the cooking pot, sprinkle over the garlic, the zest and juice of the lemon. Pour over the stock.
Place the rack over potatoes with the stand facing upwards to form a cradle and place chicken into the rack.
Spread the butter over the chicken. Sprinkle the Paprika, herbs,sugar and S&P on top.
Close the lid and move slider into the middle COMBI-STEAM position. Select STEAM AIR FRY, select 180° and a time of 25mns.
Press START to begin cooking (the unit will PREHEAT for about 8-10 minutes approximately as steam builds,
before changing to STEAM AIR FRY as cooking begins)
When cooking is complete, carefully open the lid and check the temperature of the chicken(165°)/ or the juices run clear .
Remove the chicken from pot, place on a board, cover with foil and allow to rest for 10-15 minutes.
Remove the rack from the pot.
Scoop out the potato wedges and lay them onto the rack.
Pour the stock into a bowl and set aside for now .
Place the rack of wedges back into the pot and select Air fry.
Airfry at 200° for 5-10 mns.
Once crispy, remove and begin to plate up by dividing on to plates.
To reduce the stock for gravy; move slider to the right- AIR FRY/COOKER position, select SEAR/SAUTÈ and set to Hi-5.
Pour the stock back into the pot.
Allow the stock to boil and reduce for 3-5 minutes, until thick.
Add some gravy granules if you like and stir till blended. Pour into a dish to serve.
Carve the chicken into slices.
Place 2-3 slices on each plate.
Serve the chicken with the wedges and sliced carrots or any vegetables you choose
Easy swaps:-
Chicken breast for portions/ drumsticks
Chicken for Turkey
Mixed herbs for Thyme
Chicken stock for Vegetable.
Butter for Oil
Paprika for chilli flakes
Air fryer for oven.
180° for 50-60 minutes