Indian Fennel Chicken

Servings: 4
Cooking Time: 15 Minutes


1 pound boneless, skinless chicken thighs, cut crosswise into thirds
1 yellow onion, cut into 1½-inch-thick slices
1 tablespoon coconut oil, melted
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon smoked paprika
1 teaspoon ground fennel
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
½ to 1 teaspoon cayenne pepper
Vegetable oil spray
2 teaspoons fresh lemon juice
¼ cup chopped fresh cilantro or parsley


1. Use a fork to pierce the chicken all over to allow the marinade to penetrate better.

2. In a large bowl, combine the onion, coconut oil, ginger, garlic, paprika, fennel, garam masala, turmeric, salt, and cayenne. Add the chicken, toss to combine, and marinate at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.

3. Place the chicken and onion in the air fryer basket. (Discard remaining marinade.) Spray with some vegetable oil spray.

4. Select the AIR FRY function and cook at 350ºF for 15 minutes. Halfway through the cooking time, remove the basket, spray the chicken and onion with more vegetable oil spray, and toss gently to coat. At the end of the cooking time, use a meat thermometer to ensure the chicken has reached an internal temperature of 165ºF.

5. Transfer the chicken and onion to a serving platter. Sprinkle with the lemon juice and cilantro and serve.

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