Mango Chutney Chicken and Cauliflower

By: Instant Culinary Team

Mango Chutney Chicken and Cauliflower
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Air Fryer
cuisine icon Keywords
4 servings, air fryer, bone-in, cauliflower, chicken, cook 30 min, curry powder, easy, featured, mango chutney, olive oil, prep 10 min, red onion, salt, weeknight meals

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
4 Servings
Ingredients
  • 4 bone-in
  • 2 tsp salt
  • 2 tbsp olive oil
  • 6 oz mango chutney
  • 1 cauliflower
  • ¼ red onion
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1 tsp curry powder
Instructions
  • Place the chicken thighs on a plate. Sprinkle salt and olive oil.
  • Preheat the Air Fryer to 385°F / 195°C. Place chicken in the air fryer skin side up and cook for 13-14 Minutes, or until the skin is golden brown.
  • After 14 Minutes, spread a tablespoon or so of chutney on top of each chicken thigh. Continue air frying for an additional 8 Minutes. Set aside once complete.
  • In a large mixing bowl, toss together the cauliflower florets, red onion slices, olive oil, salt, and curry powder.
  • Place in the basket and Air Fry at 385°F / 195°C for 8-9 Minutes, or until golden brown. Serve alongside mango chutney-glazed chicken.
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