Ingredients
For the Chicken
- 500 g boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 garlic clove, grated
- 1 tbsp cumin
- 1 tbsp smoked paprika
- Zest ½ lemon
- Salt & pepper, to taste
For the Tomatoes
- 350 g (1 punnet) cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
For the Tahini Yoghurt Sauce
- 120 ml Greek yoghurt
- 2 tbsp tahini unhulled
- Juice ½ lemon
- 1 small garlic clove, grated
- Pinch of salt
- Splash of cold water, to loosen
To Serve
- Sourdough bread, sliced
- Rocket leaves
- Pickled red onion
Method
For the Chicken
Combine olive oil, garlic, cumin, smoked paprika, lemon zest, salt and pepper in a bowl. Add the chicken thighs and toss well to coat. If you have time, leave to marinate for 10–15 minutes.
Preheat your air fryer to 200°C (390°F).
Place the chicken thighs in the air fryer basket in a single layer — don't overlap. Cook for 18–20 minutes, flipping halfway through, until golden, slightly caramelised and cooked through (internal temp 74°C / 165°F).
Rest for 5 minutes before slicing.
For the Tomatoes
Toss the cherry tomatoes with olive oil, salt and pepper.
Place in the air fryer basket at 200°C (390°F) for 8–10 minutes, shaking halfway, until blistered and softened.
Transfer to a bowl and toss with parsley and mint while still warm.
For the Tahini Yoghurt Sauce
In a bowl, whisk together the Greek yoghurt, tahini, lemon juice, garlic and salt.
Add a small splash of cold water and mix until smooth and spoonable.
To Serve
Lightly toast the sourdough slices — either in a toaster or in the air fryer at 180°C for 2–3 minutes.
Spread tahini yoghurt sauce generously over the bread.
Top with sliced chicken, blistered tomatoes, rocket leaves and pickled red onion. Finish with an extra drizzle of sauce if you like, close the sandwich and serve immediately.
