For this recipe you'll need a Sunbeam SteamFry Air Fryer + Steam.
Ingredients:
- 150g Chicken Thigh (weighed raw)
- 15g Harissa Paste
- 20g Greek Yoghurt
- 30g Red Onion
- 60g Carrot
- 120g White Potato
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 30g Cous Cous (weighed dry)
- 2g Fresh Parsley
- 15g Dried Dates
- 20ml Lemon Juice
Let's make it:
Step 1:
Mix the harissa paste and greek yoghurt together in a bowl and season with salt and pepper. Coat the chicken with the yoghurt and set aside.
Step 2:
Chop the onion, potato and carrot and add to a bowl with cumin, coriander, salt and pepper and add to the Sunbeam SteamFry Air Fryer + Steam basket lined with baking paper. Set to STEAM FRY and adjust temperature to 180ºC. Cook for 5 minutes. Shake the basket and add the chicken. Cook for a further 14 minutes.
Step 3:
Meanwhile, make cous cous as per packet instructions. Fluff with a fork and add finely chopped parsley, finely chopped dates, lemon juice, salt and pepper.
Step 4:
Transfer the cous cous to a plate and top with vegetables and chicken.