🍗 Chicken
Air Fryer Chicken Thighs with Eggplant and Herb Pangrattato
Tender chicken thighs and roasted eggplant topped with a crispy herb pangrattato, cooked quickly in the air fryer.
🥘 Ingredients
chicken thighs (about 500 g) — 4 (1.1 lbs)
large eggplant — 1
olive oil — 2 tablespoons
salt and freshly ground black pepper, to taste
breadcrumbs (1/2 cup) — 50 g (1.8 oz)
garlic clove, minced — 1
mixed fresh herbs (parsley, thyme, rosemary), chopped — 2 tablespoons
👨🍳 Steps
1Preheat the air fryer to 180°C (350°F).
2Season the chicken thighs and diced eggplant with salt, pepper, and 1 tablespoon of olive oil.
3Place the chicken and eggplant in the air fryer basket. Cook the chicken for 20 minutes and the eggplant for 15 minutes, turning halfway through.
4Meanwhile, prepare the pangrattato: in a skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and garlic, and toast until golden, about 2-3 minutes. Stir in the chopped herbs, then remove from heat.
5With 5 minutes left, sprinkle the pangrattato over the chicken. Serve immediately with the eggplant.
🛒 Shopping List
chicken thighs, eggplant, olive oil, salt, black pepper, breadcrumbs, garlic, mixed herbs