Inspiration Guide

32
AIR OVEN
INGREDIENTS
1 tablespoon brown sugar
1 tablespoon ginger powder
2 teaspoons cinnamon
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons canola oil
2 tablespoons lime juice
2 half chickens or 4 chicken quarters
(approx. 2–2
1
/2 pounds each)
SWEET & SAVORY ROASTED CHICKEN
BEGINNER RECIPE
DIRECTIONS
1 In a small bowl, prepare the seasoning by
adding all ingredients except for the chicken
and combine until a smooth paste forms.
2 Evenly coat chicken with seasoning.
3 Install SearPlate in the bottom level of the
unit, then close door. Select SEAR CRISP,
set temperature to 325°F, and set time to
40 minutes. Press the setting dial to begin
preheating.
4 When unit has preheated, open door and
carefully place chicken on SearPlate, skin-side
down. Close door to begin cooking.
5 Cook for 10 minutes, then flip chicken skin-
side up and allow to cook for the remaining
30 minutes.
6 When cooking is complete, carefully remove
SearPlate with chicken. Allow chicken to rest
for 5 minutes before serving. The internal
temperature should read 165°F or higher.
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 40 MINUTES | MAKES: 6 SERVINGS
33
Questions? ninjakitchen.com
TIP For guidance on other foods to cook with the
Sear Crisp function, refer to the Sear Crisp Chart
on page 24.
DUAL HEAT
INGREDIENTS
1 cup canned unsweetened coconut milk
2 large eggs
Zest of 1 lime
1
/2 teaspoon kosher salt
1
/4 teaspoon ground black pepper
1 pound raw shrimp, peeled, deveined, tails on
3
/4 cup all-purpose flour
1
1
/2 tablespoons cornstarch
1
1
/4 cup sweetened shredded coconut flakes
1
1
/4 cup panko bread crumbs
Nonstick cooking spray
Sweet Thai chili sauce, for serving
COCONUT LIME AIR-FRIED SHRIMP
INTERMEDIATE RECIPE
DIRECTIONS
1 In a large bowl, stir together coconut milk,
eggs, lime zest, salt, and pepper. Add
shrimp and combine to evenly coat. Place in
refrigerator for 15 minutes to marinate.
2 In a medium bowl, combine flour and
cornstarch. In a separate medium bowl,
combine coconut flakes and bread crumbs.
3 To batter the shrimp, work in batches. Toss
shrimp in flour mixture, then dip back in coconut
milk marinade, then dredge in the bread crumb
mixture, pressing to evenly coat. Transfer shrimp
to freezer for no more than 15 minutes.
4 Remove Air Fry Basket from oven. Select
AIR FRY, set temperature to 400°F, and set
time to 25 minutes. Press the setting dial to
begin preheating.
5 While unit is preheating, arrange shrimp in the
basket, making sure they are not crowding each
other. Spray with nonstick spray.
6 When unit has preheated, open door, install
the SearPlate in the bottom level of the unit
and the basket in the top level of the unit.
Close door to begin cooking.
7 After 10 minutes, use silicone-tipped tongs
to flip shrimp. Return basket to oven and
cook for an additional 10 to 15 minutes, until
desired level of crispiness is achieved.
8 When cooking is complete, carefully remove
basket from the oven. Squeeze lime juice over
shrimp and serve with sweet Thai chili sauce
for dipping.
PREP: 10 MINUTES | MARINATE: 15 MINUTES | FREEZE: 15 MINUTES | PREHEAT: 1 MINUTE | COOK: 20–25 MINUTES
MAKES: 4 SERVINGS