Mango Chutney Chicken and Cauliflower


  • 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
  • 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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