Ninja Double Stack XL Schnellstartanleitung Seite 21

Spiced Chicken Thighs
with Cauliflower & Chicken
Drumsticks with Potato Croquettes
PREP: 10 minutes | COOK: 20 minutes | MAKES: 4 servings
Ingredients
2 bone-in skin on chicken thighs
(approx. 130g each)
2 tablespoons vegetable oil,
divided
1 1/2 tablespoons tikka paste
Sea salt and ground black
pepper, as desired
4 chicken drumsticks (approx.
110g each)
300g cauliflower, broken into
florets, 3-4 cm thick
¾ teaspoon garam masala
¼ teaspoon turmeric
8 (220g) frozen croquettes
Lime wedges, to serve
Fresh coriander, to serve
Desired dipping sauces, to serve
40 NINJA® FOODI® XL 2-DRAWER AIR FRYER
Double Stack Meals
Beginner Recipe
2 crisper plates
2 Stacked meal racks
Directions
1 Insert a crisper plate into the bottom of each
drawer.
2 In a medium bowl, add chicken thighs and coat
with 1/2 tablespoon oil, tikka paste, salt and
pepper.
3 In a separate medium bowl, add drumsticks
and coat with 1/2 tablespoon oil and season with
salt and pepper.
4 In a small bowl, add cauliflower, 1 tablespoon
oil, garam masala, turmeric and salt and toss to
evenly coat. Place cauliflower in ZONE 1 drawer.
Place the stacked meal rack on top, then place
the chicken thighs on top of the rack. Insert
drawer into ZONE 1.
5 Place frozen croquettes in the ZONE 2 drawer.
Place the stacked meal rack on top, then place
the chicken drumsticks on top of the rack.
Insert drawer into ZONE 2.
6 Select ZONE 1, then using the dial select AIR
FRY. Set temperature to 190°C and set time to
20 minutes. Select DOUBLE STACK PRO, select
MATCH and then press START/STOP to begin
cooking (unit will automatically set Zone 2 to
match Zone 1).
7 When 10 minutes remain, remove ZONE 1
and shake to toss cauliflower. Remove ZONE
2 drawer and using silicone-tipped tongs,
flip drumsticks. Reinsert drawers into unit to
continue cooking.
8 When cooking is complete, ensure chicken
reaches an internal temperature of 75°C using
an external thermometer. Carefully remove
chicken thighs and drumsticks. To remove
racks, use tongs to grab the centre of the rack,
or with oven gloves, lift with the handles on
the side. Serve chicken thighs with cauliflower,
lime wedges and fresh coriander. Serve chicken
drumsticks with croquettes and desired
dipping sauces.
Black Bean & Chicken
Quesadillas
PREP: 15 minutes | COOK: 7 minutes | MAKES: 3-6 servings
Ingredients
100g grated Cheddar cheese
25g jarred jalapeños, chopped
3 tablespoons fresh coriander,
chopped
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Sea salt and ground black
pepper, as desired
100g cooked chicken pieces,
finely sliced
100g cooked black beans
6 (16cm) tortilla wraps
Vegetable oil spray, as
necessary
Cocktail sticks, to secure
quesadillas
Dual Zone Meal
Beginner Recipe
V
2 crisper plates
Directions
1 Insert a crisper plate into the bottom of each drawer.
2 In a large bowl, combine cheese, jalapeños, coriander,
smoked paprika, cumin, coriander, salt and pepper.
Divide this mixture evenly into two medium bowls.
In one bowl, add the chicken and mix to combine.
In the second bowl, add the black beans and mix to
combine.
3 On a clean surface lay out 6 tortillas. Divide the
chicken mixture equally between 3 tortillas, covering
only half of the surface. Fold the tortilla over the filling,
pressing down to flatten slightly, then pierce through
with a cocktail stick to secure. Repeat the process with
the remaining tortillas and black bean mixture. Spray
all tortillas with oil, then place three in each drawer
and insert into unit.
4 Select ZONE 1, then using the dial select AIR FRY.
Set temperature to 200°C and set time to 7 minutes.
Select MATCH and then press START/STOP to begin
cooking (unit will automatically set Zone 2 to match
Zone 1).
5 When 2 minutes remain, remove both drawers,
remove cocktail sticks and flip each quesadilla for a
crisp result. Reinsert drawers into unit to continue
cooking.
6 When cooking is complete, allow quesadillas to cool
for 2 minutes before serving.
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