Air-Fried Chicken Thighs with Sweet Potato and Mushrooms

This is an adapted air fryer method for a hearty chicken and vegetable dish, traditionally often pan-fried or oven-baked. The air fryer provides a crispy finish to the chicken and tender vegetables with less oil.

Ingredients

• 🍗Boneless, skinless chicken thighs(4)
• 🍠Sweet potato, diced(1 large)
• 🍄Mushrooms, sliced(1 cup)
• 🧅Onion, diced(1/2 cup)
• 🧄Garlic, minced(1 clove)
• Olive oil(1 tbsp)
• Salt(to taste)
• Black pepper(to taste)
• 🥛Almond drink (optional, for sauce)(1/4 cup)
• 🍲Chicken broth (optional, for sauce)(1/4 cup)
• 🌰Slivered almonds (optional, for garnish)(2 tbsp)

Instructions

1. 1.Pat chicken thighs dry and season with salt and pepper.
2. 2.In a bowl, toss diced sweet potato, sliced mushrooms, diced onion, and minced garlic with olive oil, salt, and pepper.
3. 3.Preheat your air fryer to 375°F (190°C) for 5 minutes.
4. 4.Place the seasoned chicken thighs in the air fryer basket. Cook for 10 minutes.
5. 5.Add the seasoned vegetables to the air fryer basket with the chicken. Toss gently to combine.
6. 6.Continue to cook for another 15-20 minutes, shaking the basket halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7. 7.If desired, while the chicken and vegetables are cooking, you can create a quick sauce: In a small saucepan, combine almond drink and chicken broth. Bring to a simmer and reduce slightly. Season to taste.
8. 8.Serve the chicken and vegetables immediately. Drizzle with the optional sauce and sprinkle with slivered almonds if using.