One of my weaknesses is galley (kitchen) gadgets. Add that to the necessity of dual functionality for most things onboard since space is at an ultimate premium. Monitoring the Ninja Foodi (FD401, 8 quart, 12-in1 Deluxe) we bit the bullet over the 2024 winter to try recipes as Jacques would say in our “Lab Kitchen“. In just one weekend, of use we fell in love!
Ingredients:
- 1 Cup Hot Water
- 2 TBSP Olive Oil
- 1 TBSP Salt
- 1/2 TSP Basil (dried)
- 1 TSP Garlic Powder
- 1 TSP Ground Black Pepper
- 1/2 TSP Oregano (dried)
- 1 TSP Smoked Paprika
- 1/2 TSP Thyme (dried)
- 1 Whole Chicken
Instructions:
Blend oil and spices together and set aside.
Remove the gizzard packet and timer from the chicken. Rinse chicken and pat dry. Place chicken in the air crisp pan.
Microwave water to hot for 1 – 2 minutes. Pour hot water into the cooking pan and then place in the air crisp pan with chicken.
Use a pressure cooker lid and cook on high setting for 40 minutes. Release pressure once completed.
Carefully, brush chicken with oil and spice mixture.
Replace with baking lid. Select Air Crisp setting and cook for 30 minutes until crispy. Let rest for 5 minutes. Serve hot.
Tips
- Chicken leftovers serve well in a casserole dish, salad topping or sandwich.
- Cook according to your pot cooker and fryer.
- Leftovers last for 6 months in the freezer.
- Leftovers last for 3 – 4 days refrigerated.
- Side dish compliments baked potato, baked yams, corn, grilled asparagus, mashed potato, risotto, roasted potato, sauteed mushrooms, salad and steamed rice.
- Substitute olive oil with your preference.
- Total chicken weight 7 lbs or less.
- You may substitute smoked paprika for regular paprika.
Oops, I failed to take a picture before we craved it and began eating.
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