COURSE:
Greek, Main Course, Mediterranean
Nduja Roasted Chicken with Chickpeas and Yoghurt: A Spicy Mediterranean Delight
Nduja Roasted Chicken with Chickpeas and Yoghurt is a bold and flavourful dish that brings a Mediterranean twist to your dinner table. Nduja, a spicy, spreadable Italian sausage, adds a fiery kick to tender roasted chicken, while chickpeas provide a hearty and nutritious base. The result is a deliciously spiced meal that’s balanced with a cooling yoghurt drizzle, creating the perfect harmony of heat and creaminess in every bite.
This recipe is not only packed with flavour but also incredibly easy to prepare in an Instant Pot. The nduja melts into a rich, spicy sauce that infuses the chicken and chickpeas with its vibrant flavours as they cook together. The Instant Pot ensures the chicken is succulent and perfectly cooked in a fraction of the time, making this dish ideal for busy weeknights when you want a satisfying, home-cooked meal without spending hours in the kitchen.
For added freshness, a dollop of tangy yoghurt and a sprinkle of fresh herbs bring a refreshing contrast to the spiciness of the nduja. This dish can be easily customised with additional vegetables or served alongside flatbreads for a complete meal. Whether you’re looking for something new to spice up your weekly dinners or a flavourful dish to impress guests, Nduja Roasted Chicken with Chickpeas and Yoghurt is sure to become a favourite.
Nduja Roasted Chicken with Chickpeas And Yoghurt
Difficulty:
1
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
4
Product:
Vortex Air Fryer
Ingredients
For the Chickpeas:
- 2 Red Onions, cut into wedges
- 1 tin (400g) chickpeas
- 1 tin Italian chopped tomatoes or tomato passata
- 3 tbsp nduja paste OR harissa paste
- Pinch of chili flakes
- 1 tbsp freshly chopped parsley
- Salt & pepper to taste
For the Chicken:
- 4 tbsp cooking oil
- 1 tbsp Nduja paste OR harissa paste
- 5 chicken thighs or 4 chicken leg quarters
- Pinch of salt and pepper
For the Yoghurt:
- 1 1/2 cups Skyr or Greek Yoghurt
- 10g Dill
- Juice of half a lemon (adjust to taste)
- Salt and Pepper to taste
Instructions
- In a roasting tray, combine the red onion wedges, drained chickpeas, and tinned tomatoes.
- Add 2 tablespoons of nduja paste, a pinch of chilli flakes, freshly chopped parsley, 125 ml (about 1/2 cup) water, salt, and pepper to taste.
- Stir everything together, ensuring the onions are nestled into the chickpeas to prevent them from burning.
- Place the tray in the air fryer and Air Fry at 170°C (350°F) for 30 minutes. If the chickpeas appear dry during cooking, add a splash more of water to maintain a saucy consistency.
- Once the cook time is up, check the seasoning, adjusting the amount of salt and pepper to your preference.
- In a bowl, combine the cooking oil and Nduja paste.
- Add the chicken thighs to the mixture, season with a pinch of salt and pepper, and stir to coat.
- Place the Nduja-coated chicken on top of the chickpeas. Put the tray back in the Air Fryer and Air Fry at 175°C (350°F) for an additional 20-30 minutes or until the chicken is cooked through and has a crispy, crackly skin. Cook time may vary depending on the size of your chicken pieces
- While the dish finishes cooking make your sauce. In a separate bowl, combine the Greek Yoghurt, dill, lemon juice, salt, and pepper to taste.
- Divide the yoghurt between your serving plates, smearing it to cover the base.
- Place the chickpeas and onions on top of the yoghurt, and finish with a piece of chicken.
- Drizzle over a little of the pan sauce.
- Add a scatter of dill if you like to garnish.
Nduja Roasted Chicken with Chickpeas And Yoghurt
COURSE:
Greek, Main Course, Mediterranean
Difficulty:
1
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
4
Product:
Vortex Air Fryer
Ingredients
For the Chickpeas:
- 2 Red Onions, cut into wedges
- 1 tin (400g) chickpeas
- 1 tin Italian chopped tomatoes or tomato passata
- 3 tbsp nduja paste OR harissa paste
- Pinch of chili flakes
- 1 tbsp freshly chopped parsley
- Salt & pepper to taste
For the Chicken:
- 4 tbsp cooking oil
- 1 tbsp Nduja paste OR harissa paste
- 5 chicken thighs or 4 chicken leg quarters
- Pinch of salt and pepper
For the Yoghurt:
- 1 1/2 cups Skyr or Greek Yoghurt
- 10g Dill
- Juice of half a lemon (adjust to taste)
- Salt and Pepper to taste
Instructions
- In a roasting tray, combine the red onion wedges, drained chickpeas, and tinned tomatoes.
- Add 2 tablespoons of nduja paste, a pinch of chilli flakes, freshly chopped parsley, 125 ml (about 1/2 cup) water, salt, and pepper to taste.
- Stir everything together, ensuring the onions are nestled into the chickpeas to prevent them from burning.
- Place the tray in the air fryer and Air Fry at 170°C (350°F) for 30 minutes. If the chickpeas appear dry during cooking, add a splash more of water to maintain a saucy consistency.
- Once the cook time is up, check the seasoning, adjusting the amount of salt and pepper to your preference.
- In a bowl, combine the cooking oil and Nduja paste.
- Add the chicken thighs to the mixture, season with a pinch of salt and pepper, and stir to coat.
- Place the Nduja-coated chicken on top of the chickpeas. Put the tray back in the Air Fryer and Air Fry at 175°C (350°F) for an additional 20-30 minutes or until the chicken is cooked through and has a crispy, crackly skin. Cook time may vary depending on the size of your chicken pieces
- While the dish finishes cooking make your sauce. In a separate bowl, combine the Greek Yoghurt, dill, lemon juice, salt, and pepper to taste.
- Divide the yoghurt between your serving plates, smearing it to cover the base.
- Place the chickpeas and onions on top of the yoghurt, and finish with a piece of chicken.
- Drizzle over a little of the pan sauce.
- Add a scatter of dill if you like to garnish.
Nduja Roasted Chicken with Chickpeas and Yoghurt: A Spicy Mediterranean Delight
Nduja Roasted Chicken with Chickpeas and Yoghurt is a bold and flavourful dish that brings a Mediterranean twist to your dinner table. Nduja, a spicy, spreadable Italian sausage, adds a fiery kick to tender roasted chicken, while chickpeas provide a hearty and nutritious base. The result is a deliciously spiced meal that’s balanced with a cooling yoghurt drizzle, creating the perfect harmony of heat and creaminess in every bite.
This recipe is not only packed with flavour but also incredibly easy to prepare in an Instant Pot. The nduja melts into a rich, spicy sauce that infuses the chicken and chickpeas with its vibrant flavours as they cook together. The Instant Pot ensures the chicken is succulent and perfectly cooked in a fraction of the time, making this dish ideal for busy weeknights when you want a satisfying, home-cooked meal without spending hours in the kitchen.
For added freshness, a dollop of tangy yoghurt and a sprinkle of fresh herbs bring a refreshing contrast to the spiciness of the nduja. This dish can be easily customised with additional vegetables or served alongside flatbreads for a complete meal. Whether you’re looking for something new to spice up your weekly dinners or a flavourful dish to impress guests, Nduja Roasted Chicken with Chickpeas and Yoghurt is sure to become a favourite.
