Mango Chutney Chicken with Air Fryer Garam Masala Roasted Mixed Vegetables

Get to know Indian flavors in a familiar preparation.

Time: 35 Minutes

Serving Size: 4 Servings

Allergy Notes: Dairy Free, Gluten Free, Nut Free, Soy Free

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One of my favorite cooking styles is fusion. For those unfamiliar, fusion cooking is the method of taking different cuisines and putting or fusing them together to make a new combination. Fusion cooking is a great way to incorporate new flavors into a familiar dish. In this dish, warm Indian spices bring a simple roast chicken dinner from average to eye poppingly delicious. This dish also has the added benefit of looking (and tasting) like it took way longer to make than it actually does- perfect for a weeknight dinner!

Ingredients

• 4 Boneless Skinless Chicken Thighs

• 3 lbs Mixed Baby Potatoes

• 5 Carrots, diced

• 2 Shallots, sliced

• 1 small bunch of parsley

• 1/2 cup Hot Mango Chutney (Note: If you can only find sweet/regular mango chutney, add a little hot sauce to your taste- I like sriracha for this preparation.)

• 1/8 - 1/4 cups Water

• 4 tbsp Olive Oil

• 2 tbsp Garlic Powder

• 1 tbsp Garam Masala

• 1 tsp Ground Cumin

• Salt and Pepper to taste

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Directions

To Prep

1. Preheat air fryer to 400 degrees Fahrenheit. If using an oven, preheat to 425. (Fun Fact: We're using the air fryer for this recipe because the oven was full of grease that had spilled over from a Shepherd's Pie and the kitchen started smoking in the middle of pre-heating. Adapt, overcome, and worry about cleaning the oven later!)

2. Wash the potatoes. Wash and peel the carrots. Wash the parsley.

3. Trim any unwanted fat from the chicken thighs and pat dry. (Note: Patting the chicken dry helps to ensure an even cook.)
   

To Cook

1. Line a baking sheet with foil (Note: My air fryer in particular has a sheet pan, but this will also work with an air fryer basket, your times just may vary.) Add the potatoes to the pan.

2. Dice the carrots into large chunks. I like to cut mine in a rocking diagonal pattern to get slightly irregular shapes. (Fun Fact: This is often the way Japanese chefs will cut carrots for curries. Not only is it more visually appealing in my opinion, but it helps the carrots grab sauce.) Add the carrots to the pan with the potatoes.

3. Mix the potatoes and carrots with the garam masala, half of the garlic powder, half of the olive oil, and salt & pepper. Bake for 20-25 minutes if using the air fryer, 25-30 minutes if using an oven, or until vegetables are cooked through, making sure to flip half way through.

4. Heat a large pan over medium high heat. Once hot, swirl the remaining oil in the pan.

5. While the pan is heating up, sprinkle the chicken with the ground cumin, the remaining garlic powder, and salt to taste.
   

6. Add the chicken to the hot pan and cook 5-6 minutes per side.

7. While the chicken is cooking, thinly slice the shallots and roughly chop the parsley.

8. Once cooked through, remove the chicken thighs and set onto a clean plate. Turn the heat down to medium low.

9. Add the shallots and about half of the water to the pan, making sure to scrape up any chicken bits that were stuck to the pan. Adding the water deglazes the pan and helps us to build our sauce. Cook until the shallots become translucent.

10. Add the mango chutney (and hot sauce if desired), along with the rest of the water to the pan. Stir to combine and cook until the shallots are jammy, simmering for about a minute. Add the chicken and any juices back to the pan and coat the chicken in the sauce.

11. Check for seasoning and garnish with parsley. Serve and enjoy!