Asseinheim 56 chicken bowl
This South-American-inspired chicken is what I’ve been dreaming about lately Juicy, smoky, garlicky, and served with the most addictive green sauce you’ll ever taste.
It’s my take on the famous queue worthy Assenheims 56 chicken—but honestly? This version slaps 10x harder in my humble opinion. And it comes together in less than 30 minutes.
We’re talking: airfired chicken thighs marinated with the perfect blend of spices and honey, then served with that dreamy green sauce, so dangerously good you’ll want to drink the sauce straight up.
Ingredients
600g boneless chicken thighs
2 heaped tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, grated or crushed
1 tbsp honey
1 tbsp olive oil
1 tsp salt (or salt to taste)
For the green sauce
30g fresh coriander
1 green jalapeño chilli
2 garlic cloves
150g 5% fat Greek yoghurt
Juice 1 lime
2 tbsp olive oil
1 tsp salt (or salt to taste)
Serves 2-3
Method
Place the chicken thighs in a large mixing bowl and add the seasonings, olive oil and honey and massage to coat well.
Lay out the seasoned chicken in the airfryer basket and airfry for 14 minutes at 190 degrees Celsius, turning halfway through.
Meanwhile, add all the ingredients for the green sauce in a blender and blitz for 20-30 seconds until completely smooth.
Once the chicken is cooked, slice it up and serve on a bed of rice. Liberally drizzle the green sauce all over and enjoy while warm.
