Air Fryer Peri-Peri Chicken Skewers with Smoked Rice

Ingredients

Chicken

• 500 g chicken breast, cut into large cubes (each breast in 2, each half into 3 or 4 cubes)
• About 200 ml ready-made peri-peri sauce
• Wooden skewers, soaked in water

Rice

• 1 1/2 cups basmati rice, soaked
• 1/4 cup vegetable oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 tsp ginger
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1 chicken stock cube
• Black pepper
• A piece of charcoal for smoking

Salad

• 1 cup yogurt
• 2 tbsp chopped spring onions
• 2 tbsp chopped mint
• A pinch of turmeric, cumin, salt and paprika
• 1 tbsp lemon juice
• 2 tbsp olive oil

Method

1. Marinate the chicken in the sauce overnight.
2. The next day, thread onto soaked wooden skewers or the air fryer skewers and cook at 230°C for 20 to 25 minutes until browned.
3. Rice: cook the oil, onion, ginger and garlic on low until soft, add the spices and fry well, then the rice with 1 1/2 cups boiling water per cup of rice until done.
4. Salad: mix the yogurt, spring onions, mint, turmeric, cumin, oil and lemon well and serve beside the rice.
5. Light the charcoal until red. Plate the rice, top with the chicken skewers and spring onions, set a piece of foil with oil and the charcoal on it, cover the whole dish for 10 minutes to take on the smoky flavor, and serve.