Roasted thighs in the airfryer, black-eyed pea salad and brown rice
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- Chicken thighs800 g
- Black-eyed beans500 g
- Brown Rice400 g
- Green olives200 g
- Japanese Cucumber200 g
- Chopped Tomato2 unit(s)
- Salt Pepper, Turmeric, Paprika and Lemon to taste
- Cauliflower400 g
- I seasoned the thighs with salt, pepper, saffron, paprika and lemon, put them in the airfryer and roasted for 15 minutes at 180°, halfway through the time I turned the thighs over so they could cook 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 and finished with basil.
- I mixed the cooked beans with the chopped olives, tomatoes and cucumber, seasoned with salt, olive oil and lemon, finished with green smell.