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Cooking Time 20 minutes - Serves 6

Chicken and chickpeas is always a great combo especially when you throw in a load of herbs and spices and let the air fryer do its thing.


  • 12 skinless and boneless chicken thighs.

  • 1 x 400g tin of chickpeas, drained.

  • 1 tbsp of ground cumin.

  • 1 tbsp of cinnamon.

  • 1 tbsp of turmeric.

  • 1 tbsp of garlic granules.

  • Juice from 1 lemon.

  • 2 tbsp of tomato purée.

  • 2 tbsp of Rose Harissa.

  • 2 tbsp of Greek yoghurt.


  1. Place all the ingredients, apart from the chickpeas, into a bowl or Tupperware. Season, give everything a good mix, then leave to marinate for as long as possible.

  2. When you are ready to cook, lay the chicken in one layer in the air fryer basket and cook at 200°C for 10 minutes. Once the 10 minutes are up, add the chickpeas and cook for a further 10 minutes.

  3. Once the chicken is done, I like to sprinkle over some fresh coriander, fresh mint, and a squeeze of lemon juice. Serve with couscous, flatbreads, and a dollop of yogurt and mint sauce.


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