Name: Air-Fryer Coriander Chicken Thighs with Roasted Cauliflower and Shallots
Total time: 1 h
Ingredients: 2 teaspoons coriander seeds , toasted; ½ teaspoon paprika; ½ teaspoon table salt; ½ teaspoon ground black pepper; 1 pound cauliflower florets , cut into 2-inch pieces; 2 shallots , peeled and quartered; 2 tablespoons extra-virgin olive oil , divided; 1½ tablespoons lime juice; 1 small garlic clove , finely grated; 2 (5- to 7-ounce) bone-in, skin-on chicken thighs , trimmed; 8 ounces cherry tomatoes , halved; ⅓ cup chopped fresh cilantro

Why This Recipe Works

We seasoned the vegetables and the protein with ground coriander, creating a flavorful spice crust, and also added the spice to the citrusy dressing. Toasting and grinding coriander seeds right before using ensured the freshest flavor. Cutting the cauliflower into 2-inch florets meant the cauliflower cooked in the same amount of time as the chicken. Poking holes in the chicken thighs with a skewer helped render the fat as they cook; cooking them skin side up made the skin golden and crisp. Toast coriander seeds in a dry skillet over medium heat until fragrant (about 2 minutes), and then remove the skillet from the heat so that the coriander won't scorch.

Before You Begin

If you plan to discard the chicken skin, skip poking with skewer. Instead, loosen skin covering thighs and rub coriander mixture under skin. This recipe can be easily doubled.

Instructions

Crush coriander in mortar and pestle or spice grinder until coarsely ground; transfer to small bowl. Stir in paprika, salt, and pepper.

Toss cauliflower and shallots with 1 tablespoon oil and 1 teaspoon coriander mixture in large bowl. Transfer to air-fryer basket and spread into even layer. Combine lime juice, garlic, 1 teaspoon coriander mixture, and remaining 1 tablespoon oil in now-empty bowl; set aside.

Using metal skewer, poke skin side of chicken 10 to 15 times. Pat chicken dry with paper towels and rub evenly with remaining coriander mixture. Arrange chicken skin side up on top of vegetables, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are tender and chicken is well browned and crisp and registers 195 degrees, 25 to 35 minutes, stirring vegetables and rotating chicken halfway through cooking (do not flip chicken).

Transfer chicken to plate and let rest for 5 minutes. Transfer vegetables to bowl with lime juice–garlic mixture. Add tomatoes and cilantro and toss to coat. Season with salt and pepper to taste. Serve chicken with vegetables.