6 boneless chicken thighs
1 purple onion julienne
1 garlic, mashed
3 red peppers (red, green and yellow) julienne
1 White turnip cubed
150ml white wine
15ml tomato concentrate
60g pumpkin puree
Chicken soup
Dry Thyme
Ground cumin
Salt and pepper
Parsley finely cut
Olive oil


Cut the thighs in 2, season, brown in a pan and set aside. In the same pan add
the onion, garlic, salt and cook over low heat, add the turnip and cook for 10
minutes. Add salt and pepper, add cumin, thyme, wine, stir and let evaporate.

Add tomato and pumpkin stirring well. Fi nally, add everything to the mold
of the Air Fryer, add the chicken and cover with broth to taste. Set at 180ºc
for 20 30 minutes stirring every 15 minutes. Add more broth if desired, and
schedule for 10 15 more minutes. Sprinkle parsley and Serve up hot