INGREDIENTS 

• 4-5 chicken thighs 
• 500g baby potatoes 
• 3 peppers, sliced into quarters 
• 120g yogurt 
• 225g chorizo, sliced into chunks 

Marinade

• 75g yogurt 
• 1 Tbsp harissa 
• 1 lemon, zest and juice 
• 1 Tbsp honey
• Salt and pepper to taste 

Spice mix

• 4 Tbsp oil of choice
• Generous pinch of salt and pepper
• 1 Tbsp of your favourite Middle eastern style spice mix 
• 2 Tbsp Harissa 

For serving

• 160g olives 
• Tzatziki
• Chopped fresh dill, optional 

METHOD

1. Add your potatoes to your Instant Pot and cover with water. Pressure Cook for 5 minutes, followed by a quick pressure release. If you don’t have an Instant Pot you can use a saucepan for this stage.
2. Meanwhile, combine the marinade ingredients in a bowl then add the chicken and set to one side.
3. Combine your spice mix, and put half on to the cut peppers and the other half on the cooked drained potatoes.
4. If using a dual drawer air fryer, put the peppers with potatoes in one side and the chicken in the other. Alternatively, if you only have a single drawer, cook the veg first, and then the chicken after.
5. Air Fry the veg at 180°C for 30minutes and the chicken at 19°5C for 15 minutes. (For dual drawers, don’t forget to select SyncFinish so the two drawers finish together!)
6. When there is 5 minutes left of cooking, add the chopped chorizo around the chicken.
7. Once the cook time finishes, plate up the crispy potatoes and pepper, top with the chicken and chorizo, then scatter over the olives, tzatziki and fresh dill.