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🍽️ Szechuan Chicken Thighs with Jasmine Rice from the Air Fryer

685 kcal · 95 min · 4 servings

Ingredients

• 350 g jasmine rice
• 600 ml water
• a little sesame
• a little oregano
• 8 chicken drumsticks
• a little paprika powder, sweet
• a little basil (dried)
• a little oregano
• a little curry powder
• a little rapeseed oil (or frying oil)
• 7 tbsp barbecue sauce (with blueberry)
• 5 tbsp ketchup
• 5 drops sauce (Szechuan sauce)
• 4 drops soy sauce
• 2 drops teriyaki sauce
• 6 drops Worcestershire sauce
• 3 drops Maggi

Instructions

1. 1. Sprinkle the chicken thighs with paprika powder, oregano, basil, and curry.
2. 2. Place the seasoned thighs into a sealable container.
3. 3. Let the thighs marinate in the closed container for one day.
4. 4. Take the thighs out of the refrigerator the next day.
5. 5. Let the thighs come to room temperature for ten minutes.
6. 6. Lightly brush the thighs with oil.
7. 7. Place the thighs into the basket of the air fryer.
8. 8. Preheat the air fryer to 190 °C and cook the thighs for 10 minutes.
9. 9. Mix barbecue sauce, ketchup, Szechuan sauce, soy sauce, teriyaki sauce, Worcestershire sauce, and Maggi in a bowl.
10. 10. Remove the thighs from the air fryer after 10 minutes.
11. 11. Spread the prepared glaze evenly over the top of the chicken thighs.
12. 12. Place the glazed thighs back into the air fryer.
13. 13. Increase the temperature to 200 °C and cook the thighs for another 7 minutes.
14. 14. Remove the thighs from the air fryer again.
15. 15. Turn the thighs over.
16. 16. Brush the now visible side of the thighs with the glaze again.
17. 17. Place the thighs back into the air fryer.
18. 18. Cook the thighs at 200 °C for another 7 minutes.
19. 19. Remove the finished chicken thighs from the air fryer.
20. 20. Let the thighs rest for at least one minute.
21. 21. Rinse the jasmine rice under running water.
22. 22. Place the rinsed rice and the appropriate amount of water into a pot.
23. 23. Bring the rice and water to a boil once.
24. 24. Reduce the heat to a low setting.
25. 25. Let the rice simmer for ten minutes.
26. 26. Turn off the stove.
27. 27. Cover the pot.
28. 28. Let the rice steam for ten to twenty minutes.
29. 29. Do not stir the rice while it is steaming.
30. 30. Sprinkle the finished rice with oregano and sesame seeds.
31. 31. Serve the rice together with the chicken thighs.
32. 32. Serve soy sauce or a mixture of soy and teriyaki sauce for dipping or flavoring.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 78 g