Prep time: 15 mins  
Cooking time: 35-40 mins 
Serves: 4

Ingredients 

• 1 - 1.2 Kg Chicken Drumsticks  

• 1 Tbsp Peri-Peri Spice Mix 

• 1 Tbsp Dijon Mustard  

• 1 ½ Cup Port or Red Wine 

• 2 Tbsp Caramelised Balsamic  

• 250g red pickling onions  

• 2 Pears 

• 2 Chorizos 

• 7 Chestnuts (Cooked) 

• Salt and Pepper 

• Olive Oil  

• 750g Cooked rice Tilda Long Grain  

• 1 Bunch of Chives  

Method 

1. Place the chicken drumsticks into a bowl.  
2. Season with salt and pepper, sprinkle the Peri-Peri mix, add the mustard, drizzle with the caramelised balsamic, add the Port or red wine and drizzle with olive oil. Mix well and let marinate for at least 30 mins or overnight if possible.  
3. Peel and cut the onions in half. Dice the pears and finely slice the chorizo. Place the ingredients into a bowl and crumble the chestnuts with your fingers into the bowl.
4. Lift the trays from the air fryer and place the chorizo and veggies on the air fryer basket. Add the chicken marinade and mix trough.  
5. Place the tray on top of the veggies and place the drumsticks o top. Cook on the air fryer for 20 mins at 180°C. Then open and move around the drumsticks and cook for further 20 mins at 200°C. 
6. Once chicken is cooked and golden brown, remove from the tray and remove the tray from the air fryer.  
7. Check that the veggies and the chorizo are nicely cooked and if need more colour just cook for further 5 mins until golden brown.  
8. Heat up the rice while the chicken is resting and serve with chorizo, pear, chestnuts, and the pan juices. Garnish with chopped chives.