Roasted thighs in the airfryer, black-eyed pea salad and brown rice
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- Chicken thighs400 g
- Black-eyed beans250 g
- Brown Rice200 g
- Green olives100 g
- Japanese Cucumber100 g
- Chopped Tomato1 unit(s)
- Olive oil to taste
- Salt, pepper, turmeric, paprika and lemon to taste
- Cauliflower200 g
- I seasoned the thighs with salt, pepper, saffron, paprika and lemon. I put it in the airfryer and baked it for 15 minutes at 180°, halfway through the time I opened it and turned the thighs over to bake evenly.
- In a pan I sauteed minced garlic with olive oil, added the rice, seasoned with salt, added water, covered the pan and cooked for 25 minutes. I opened the pan and added the Cauliflower, left it for another 10 minutes on low heat, finished with basil.
- I mixed the cooked beans with the chopped olives, tomato and cucumber, seasoned with salt, olive oil and lemon, finished with green smell.