Also garlic cauliflower mash…
The ingredients:
- Bone-in chicken thighs
- Salt
- Pepper
- Garlic salt
- Onion powder
- Garlic powder
- Head of cauliflower
- Soy sauce
- SF BBQ sauce (I used Rufus Teague chipotle)
- 2 Tablespoons of canned sweet peas
- Green onion
- Sour cream
- Cheddar cheese
- Heavy cream
- Butter
- Canned sweet peas
The method:
- Liberally season with salt, pepper, garlic salt, garlic powder, onion powder and let sit for 2 hours before cooking. I did a 2nd batch with a little less seasoning then marinated in soy sauce for 2 hours.
- Put chicken skin side down in air fryer and do 350 degrees for 30 minutes (flip half way through) then flip skin side up and up to 400 degrees for 15-30 more minutes depending on how thicc the chicken is. I wanted the skin crispy, which the extra heat and cook achieves.
- Cauliflower broken down into florets, seasoned with salt and pepper, and put in air fryer 400 degrees for 15-20 minutes.
- Cauliflower then goes in food processor with sour cream, butter, garlic powder, more salt and pepper, cheddar cheese, and a little heavy cream and pulsed until desired texture. Then I tasted it and decided it needed some sweetness so I added 1/3 cup sweet peas and garnished with chopped green onion.
- I put in fridge for an hour then I just microwaved it as needed.