Air Fryer Honey-Mustard Glazed Chicken Thighs
with Sweet Potatoes & Garlic-Sautéed Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Fry and fry again! First, it’s chicken and then it’s sweet potatoes that you’ll drop into the Air Fryer for a tasty transformation, with less oil and less cleanup than traditional frying techniques. Those juicy chicken thighs are destined for a delectable whole-grain mustard and honey glaze, while the chunks of sweet potatoes soak up some Sweet & Smoky BBQ vibes. Serve this cheerful combo with garlicky tender-crisp bok choy on the side.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Sweet potatoes
- 340g Bok choy tips
- 2 Garlic cloves
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 14g Honey
- 10g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Mustard, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Air fryer
Aluminum foil
Total Fat
18 g
Saturated Fat
3 g
Sodium
900 mg
Total Carb
59 g
Sugars
18 g
Protein
42 g
Fibre
9 g
Preparation
Mise en place
Preheat the air fryer to 400°F. Lightly oil the basket. Remove the root ends of the bok choy; quarter lengthwise. Mince the garlic. In a large bowl, make the glaze by combining the mustard, honey, vinegar (start with ½), ⅓ of the garlic, a drizzle of oil and S&P.
Fry the chicken
Pat the chicken* dry with paper towel; season with ½ the spices. Place in the air fryer basket and fry, flipping halfway, 12 to 15 min., until cooked through. Transfer to the bowl of glaze; toss well. Cover tightly with foil to keep warm.
Fry the sweet potatoes
Medium-dice the sweet potatoes. In a second large bowl, combine the sweet potatoes, a drizzle of oil, the remaining spices and S&P. Add to the air fryer basket and fry, shaking halfway, 10 to 12 min., until golden brown and tender.
Cook the bok choy
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Plate your dish
Divide the sweet potatoes, bok choy and chicken between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
