Honey Mustard Chicken and Carrots

Instructions

1. 1

   Mix the honey, mustard and 15 ml water, then divide equally between two small bowls. Cut the carrots into batons about 1 cm thick and 5 cm long. Toss with 10 ml oil and half each of the garlic powder, salt and pepper.

2. 2

   Use boneless, skinless chicken thighs. Cut them into approximately 3 cm pieces, no thicker than 2 cm, and toss in a separate bowl with the remaining oil, garlic powder, salt and pepper. Refrigerate until needed.

3. 3

   Preheat the empty air fryer to 180°C/355°F for 3 minutes. Put the white rice into a 1-litre oven-safe dish with the remaining 60 ml water and enough additional water to cook according to the package directions. Cover with its oven-safe lid and air-fry at 180°C/355°F for 35 minutes, carefully stirring halfway through. Check that the rice is tender; continue in 2-minute intervals if needed. Remove to a heatproof surface and keep covered while cooking the chicken and carrots.

4. 4

   Spread half the carrots in a single layer in the basket. Air-fry at 180°C/355°F for 6 minutes. Shake, then add half the chicken, arranging everything in one layer with small gaps and no chicken resting on carrots. Air-fry at 180°C/355°F for 10 minutes.

5. 5

   Turn the chicken and carrots, then spoon one bowl of glaze over them and turn to coat. Spread back into one layer and air-fry at 180°C/355°F for 6 minutes. Check several of the thickest chicken pieces with a food thermometer: they must reach 74°C/165°F, and the carrots should be tender. Continue in 2-minute intervals if necessary. Transfer to a platter using utensils and cover.

6. 6

   Cook the remaining carrots and chicken as the second single-layer batch: carrots alone for 6 minutes at 180°C/355°F, then add chicken for 10 minutes, turn and coat with the second bowl of glaze, and cook for another 6 minutes. Repeat the 74°C/165°F thermometer checks.

7. 7

   Fluff the rice with a fork and divide between four plates. Add the glazed chicken and carrots and serve promptly. Allow about 82 minutes of air-fryer time for preheating, cooking the rice and cooking both chicken-and-carrot batches.