Garlic Chicken and Mushroom Naan

Instructions

1. 1

   Use four ready-made naan weighing about 100 g each, each small enough to lie flat in the basket. Quarter the mushrooms, or halve any small ones, and grate the mozzarella. Use boneless, skinless chicken thigh and cut it into 2.5 cm pieces.

2. 2

   Toss the chicken and mushrooms with the olive oil, garlic powder, oregano, salt and pepper. Set aside a bowl for the cooked filling.

3. 3

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Arrange half the chicken and mushrooms in a single layer with small gaps between pieces. Air-fry for 14–16 minutes, turning the chicken and shaking the mushrooms after 7 minutes. Check several of the largest chicken pieces with a food thermometer: their centres must reach 74°C/165°F. If needed, continue in 2-minute increments until they do.

4. 4

   Transfer the cooked filling to the bowl and cover. Cook the remaining chicken and mushrooms at 190°C/375°F for another 14–16 minutes, turning and shaking halfway through and checking for 74°C/165°F. Add to the cooked filling. The two filling batches take 28–32 minutes in total.

5. 5

   Reduce the air fryer to 180°C/355°F. Divide the filling and its collected juices into four portions. Place one naan flat in the basket, spread one portion of filling evenly over it and sprinkle with 25 g mozzarella. Air-fry for 5–7 minutes, until the cheese melts, the naan edges crisp and the chicken in the centre of the topping reaches 74°C/165°F. Continue in 1-minute increments if needed.

6. 6

   Repeat with the remaining three naan, cooking each separately at 180°C/355°F for 5–7 minutes and checking the topping temperature each time. These four warming batches take 20–28 minutes altogether. Serve each naan hot as it finishes. Allow about 65 minutes of appliance time, including preheating and batch changes.