Mango Chutney Chicken and Cauliflower

This simple chicken recipe works great with any sweet and savory jam. Feel free to use store bought mango chutney, or whip up your own for a unique flavor profile!

Difficulty

Easy

Cooking Technique

Air Fryer

Keywords

4 servings, air fryer, bone-in, cauliflower, chicken, cook 30 min, curry powder, easy, featured, Instant Pot Culinary Team, mango chutney, olive oil, prep 10 min, red onion, salt, weeknight meals

Prep Time

10 min

Cook Time

30 min

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.