Saffron chicken steak in air fryer, a simple and quick recipe for a tender and juicy main course. A perfect and versatile recipe because you can make it in the air fryer but also in the oven or pan, simply adjusting the cooking times, which I will explain in detail after the photographic steps and the recipe description. Often, it is unclear what to cook in the evening after various commitments, and the air fryer with its even, quick, and clean cooking is a good solution to these kinds of problems. Especially a good help with main courses, which you can also prepare in advance and reheat as needed. In this case, I chose chicken steaks, which are simply boneless and nerve-free thighs, but you can also choose chicken breast in not too thin slices. Below, I leave you other ideas to exploit the different cuts of chicken.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 chicken thighs, skinless, raw
- 7/8 cup water (warm)
- 1 packet saffron
- to taste fine salt
- 2 tablespoons extra virgin olive oil
- to taste garlic powder
Tools
- 1 Bowl
- 1 Small bowl
- 1 Air fryer parchment paper
- 1 Spoon
Steps
To make the saffron chicken steak in the air fryer, place the chicken in a large bowl. In a cup of warm water, dissolve the saffron and add it to the extra virgin olive oil, fine salt, and garlic powder, stirring until you get a homogeneous color. Immerse the chicken thighs in the liquid and marinate the meat for at least 30 minutes in the fridge, covering the bowl.
After this time, line the air fryer basket with parchment paper and place the meat inside. Pour the marinade liquid, if you wish, add a sprig of rosemary and cook at 356°F for 25 minutes. Turn the meat halfway through cooking.
You can accompany the saffron chicken steak in the air fryer with peppers also previously roasted in the fryer for 20 minutes and then seasoned with oil, salt, and freshly chopped parsley.
Once cooked, you can, after letting it cool, store the meat in hermetically sealed containers in the refrigerator or freezer.
FAQ (Frequently Asked Questions)
How can I do other cooking methods.
In a pan, after following the steps up to marination, respecting the indicated resting times, cook the chicken after browning it for two minutes on each side in two tablespoons of oil and a clove of garlic, then adding the marinade liquid. Proceed with cooking by covering with a lid and turning occasionally for about 30 minutes.
In the oven, place the chicken in the tray with its marinade liquid and cook in a preheated ventilated oven at 356°F for 45 minutes, turning halfway through cooking.
