A simple stuffing starts with Onion and Garlic, Sausage and Bacon, Mushrooms, Peas, Carrots, Parsley & fried Bread. This is stuffed into the bird smeared with a mixture of Ginger & Garlic paste, Spices, Salt, Pepper & Vinegar.

I absolutely love my air fryer but had to give it to my son as it was too small for me. I once made a whole Chicken in it, but the top of it was touching the element. My hubby recently found this Ninja foodie that is a pressure cooker and an airfryer in one. While I love my Instant Pot, I’m happy to have a gadget that will do both for me.

This recipe combines two methods of cooking – pressure cook and air fry. The combination of the two will give you a moist and juicy Chicken with great crispy skin.

While I’ve chosen to make a simple Goan style roast for this recipe, you can really use any kind of marinade of your choosing to get this bird on your table really quickly.

The great advantage to having this air fryer is that you can also just heat up leftovers really quickly instead of using an oven or a microwave.

Goan Stuffed Chicken

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Ingredients
  

Stuffing

  • 2 slices – 2 cups cubed Bread
  • 2 cups diced Onion
  • 2 tbsps minced Garlic
  • 1 cup chopped Sausage
  • 1 cup Chicken Bacon
  • 2 cups chopped Mushrooms
  • Salt & Pepper to taste
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1 cup Peas and Carrots
  • 1/2 cup chopped Parsley or Coriander

Chicken & Marinade

  • 3- 4 lbs whole Chicken
  • 4 tbsps of Ginger & Garlic paste
  • 1 tsp Salt
  • 1 tsp cracked Pepper
  • 2 tbsps Vinegar
  • 1 tsp Cumin powder
  • 1 tsp Chilli powder

Instructions
 

  • First fry the bread cubes and keep aside
  • Add more oil and saute the onion
  • Once translucent, add the garlic, followed by the sausage and the bacon
  • Allow the sausage and bacon to cook and then add the mushrooms
  • Add salt and pepper to taste
  • Add the chilli and cumin powder and mix it in
  • Add the peas and carrots, allow this to cook and add the parsley
  • Toss the bread back into the pan and mix well
  • For the chicken, prepare the marinade by mixing all the ingredients together
  • Pressure cook the chicken for 15 mins, once done allow to cool
  • Stuff the chicken and smear the marinade over the skin
  • Air fry for 20 mins
  • If only air frying the chicken, stuff and marinate and cook for 20 mins, checking in between to prevent burning and make sure the International temp reaches 170 in the thickest parts