20
1. Line the Baking Pan with aluminum foil.
2. Pat the chicken dry and sprinkle with salt, pepper and lemon juice.
Put the lemon half into the chicken’s cavity. Put the chicken on the
prepared baking tray and drizzle with olive oil. Rub with herbs and
garlic cloves. Put the garlic cloves into the chicken’s cavity with the
lemon. Truss if desired.
3. Put the Baking Pan with the chicken into rack Position 1. Set the
oven to Convection Bake at 400°F (200°C) for 30 minutes. When
timer expires, reduce temperature to 350°F (180°C) and bake for an
additional 30 minutes, or until golden and crispy and chicken thighs
register 165°F on an instant-read thermometer.
4. Let chicken rest for 10 minutes; carve and serve.
Nutritional Information per serving (based on 6 servings):
Calories 707 (56% from fat) • carb. 4g • pro. 73g • fat 43g • sat. fat 12g • chol. 230mg
sod. 578mg • calc. 61mg • fiber 1g
Fish Tacos with Peach Salsa
Using just a few spritzes of olive oil, the AirFry feature takes the guilt
out of eating fried fish.
Makes 8 tacos
Peach Salsa:
2
large tomatoes, diced
1
medium peach, diced
½
small red onion, diced
½
jalapeño, seeded and finely chopped
1
small garlic clove, finely chopped
1
/
3
cup (75 ml) cilantro, roughly chopped
¾
teaspoon (3.75 ml) kosher salt
¼
teaspoon (1 ml) granulated sugar
¼
cup (60 ml) extra virgin olive oil
½
lime, juiced
Fish Tacos:
16
corn tortillas
1
cup (250 ml) unbleached, all-purpose flour
1
teaspoon (5 ml) kosher salt, plus more for serving if desired,
divided
2
large eggs, beaten well
1
pound (454 g) cod, cut into 1-ounce (28 g) pieces
Olive oil, for spraying
Nonstick cooking spray
8
radishes, cut into matchsticks
Lime wedges, for garnish
1. Combine all of the salsa ingredients into a small bowl. Stir, and
reserve until ready to serve.
2. Place the AirFryer Basket onto the Baking Pan. Put 8 of the tortillas
into the basket. Put the assembled pan into rack Position 2. Set to
AirFry at 400°F (200°C) for 5 minutes, or until tortillas are warmed
through. Transfer warmed tortillas to a serving plate and cover with
aluminum foil. Repeat with remaining tortillas.
3. While tortillas are warming, put the flour with 1/2 teaspoon (2.5 ml) of
salt, and eggs into individual containers large enough to dip the fish
pieces. Evenly sprinkle the cod pieces with the remaining salt.
4. Dredge each piece of fish in flour and shake off the excess before
dipping into eggs, and then finally coating evenly with flour again.
5. Liberally coat the AirFry basket with nonstick cooking spray. Put the
floured fish into the assembled basket. Spray each piece of cod
liberally with oil on both the tops and bottoms. Put the assembled
pan into rack Position 2. Set to AirFry at 400°F (200°C) for
10 minutes. Cook until cod is golden and crispy on all sides.
6. When cod is ready, transfer one piece of fish to one tortilla. Top with
a spoonful of salsa and radishes. Repeat with remaining tacos.
7. Serve immediately with lime wedges and an extra pinch of salt if
desired.
