Air Fryer Smoky Chicken Drumsticks
with Tomatillo Salsa & Kohlrabi-Lettuce Salad
Cooking time
25 minutes
Servings
2/4
Calories
1080 /serving
Air-fried chicken drumsticks get irresistibly tasty from smoky seasonings, with less mess and less oil than traditional frying techniques. We take it higher with a refreshing tomatillo salsa pinging cilantro, lime and honey. And we put it over fluffy white rice with a side salad featuring ultra-crisp kohlrabi strips.
We will send you:
- 6 Canadian-raised chicken drumsticks (air chilled)
- 225g Tomatillos
- 1 Kohlrabi
- 1 Lime
- 2 Garlic cloves
- 1 Head of lettuce
- 14g Cilantro
- 160g White rice
- 7g Honey
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Air fryer
Total Fat
53 g
Saturated Fat
10 g
Sodium
350 mg
Total Carb
91 g
Sugars
12 g
Protein
64 g
Fibre
11 g
Preparation
Fry the tomatillos
Preheat the air fryer to 400°F. Lightly oil the basket. Remove the husks from the tomatillos; quarter. In a medium bowl, combine the tomatillos, a drizzle of oil, ⅓ of the spices and S&P. Place in the air fryer basket and fry, 5 to 7 min., until softened. Transfer to a plate and reserve the bowl.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ¼ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the chicken
Meanwhile, pat the chicken* dry with paper towel and drizzle with oil; season with the remaining spices and S&P. Place in the air fryer basket and fry, flipping and lightly oiling halfway, 12 to 16 min., until browned and cooked through.
Mise en place
Meanwhile, peel and cut the kohlrabi into matchsticks (or halve and thinly slice). Roughly chop the lettuce. Juice the lime. Mince the garlic. Roughly chop the cilantro leaves and stems. Roughly chop the tomatillos (reserve any liquid).
Make the tomatillo salsa
In the reserved bowl, combine the tomatillos and reserved liquid, honey, garlic, ½ the lime juice, ½ the cilantro, a drizzle of oil and a big pinch of salt.
Make the salad & serve
In a large bowl, combine the lettuce, kohlrabi, remaining cilantro and lime juice, 2 tbsp oil (double for 4 portions) and S&P. Divide the rice between your plates. Top with the chicken and spoon the tomatillo salsa over. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
