Spicy Peri-Peri Chicken Thighs with Sweet Potato Wedges and Bell Peppers

Ingredients

• 4 chicken thighs, skin-on
• 2 tablespoons peri-peri sauce
• 2 medium sweet potatoes, cut into wedges
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Fresh parsley for garnish

Method

1. 1

   1. Preheat the air fryer to 200°C (400°F).

2. 2

   2. In a bowl, marinate the chicken thighs with peri-peri sauce, paprika, garlic powder, salt, and pepper. Let it sit for 5 minutes.

3. 3

   3. Place the sweet potato wedges in the air fryer basket, drizzle with olive oil, season with salt and toss. Cook for 10 minutes.

4. 4

   4. After 10 minutes, shake the sweet potato basket to ensure even cooking, then add the marinated chicken thighs on top of the wedges.

5. 5

   5. Cook the chicken and sweet potatoes for an additional 15 minutes. Flip the chicken thighs halfway through the cooking time at 7 minutes.

6. 6

   6. After 15 minutes, add the sliced bell peppers on top of the chicken and wedges. Cook for an additional 5 minutes.

7. 7

   7. Once done, let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.

Swaps & variations

• Use chicken breast instead of thighs.
• Replace sweet potatoes with regular potatoes.
• Swap bell peppers for zucchini or asparagus.

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the air fryer for 5 minutes at 160°C (320°F).