800 g chicken fillets, cut into small pieces. smoked paprika. 1 wedge Moroccan, garlic preserved lemon, thinly sliced or lemon juice. Preheat oven to 220 °C. Press boiled potatoes to burst open, drizzle with olive oil and put in oven dish and into preheated oven for 15 - 20 minutes. While potatoes are baking, fry chicken pieces in olive oil.. 3. Rub with oil, season and bake for 15-20 minutes. 4. While the potatoes are baking, fry the crushed garlic in 1 T olive oil with the sage. Add the cream, season and simmer for 10-15 minutes. 5. Pan fry the chicken fillets in 2 T olive oil until golden brown. Sprinkle with paprika and add to the cream sauce while it simmers.
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Ingredients for making chicken mini fillets in the air fryer: 320g chicken mini fillets (serves 2) Salt and black pepper. Spray oil or 15ml olive oil . Optional: 1/4 teaspoon herbs or seasoning of choice - some of my favourites to use are Old Bay, rosemary, garlic granules or sage. Keep on eye on what you use if you need gluten-free chicken.. Marinate the chicken. If using whole chicken fillets chop them in half to make mini fillets. In a bowl mix the balsamic vinegar, honey, lemon juice, minced garlic and olive oil. Stir well. Add in the mini chicken fillets. If you have time, cover and place in the fridge to marinate for 20-30 minutes. 2.
