Een smakelijk gerecht van malse kippendijen bereid in de Air Fryer en geserveerd met een romige champignonsaus. Dit gerecht is snel en eenvoudig te maken en zit boordevol smaak.
Ingredients: 4 kippendijen. 250 g champignons, in plakjes gesneden. 1 ui, fijngehakt. 2 teentjes knoflook, fijngehakt. 200 ml slagroom. 50 ml kippenbouillon. 2 el olijfolie. 1 tl gedroogde tijm. Zout en peper naar smaak.
Instructions: Get the air fryer hot enough 180C. Spice up the kippendijen with salt, pepper, and ground cumin. Put the rolled-up kippendijen in the air fryer and sprinkle with one teaspoon of olive oil. Bake the kippendijen for 20 to 25 minutes, or until they turn brown and are ready to go. While the cookies are baking, melt one tablespoon of olive oil in a pan over medium heat. Draw the finely hacked upper and lower legs forward and backward until they are white and light brown. Bring the champignons to the front and back until they are white and brown. Put the chicken broth in the pan and let it simmer until the broth is reduced. Place the sausage on top of the slagroom and roast it until it turns brown and is well seasoned. Put the mushroom caps on the grill with salt and pepper. Serve the baked kippendijen with the rooster champignon butter on top. Enjoy your wonderful mealtime!
Prep Time: 15 minutes
Cook Time: 25 minutes
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