• Preheat your Air Fryer to 365°F.
• Place the chopped leeks, onion, garlic, and peppers in a baking pan.
• Drizzle the olive oil evenly over the top.
• Cook for 4 to 6 minutes.
• Add the ground turkey to the pan and cook for another 6 minutes, or until the turkey is no longer pink.
• Add the tomato puree, 1 cup of chicken stock, black peppercorns, salt, chili powder, mustard seeds, and cumin to the baking pan.
• Stir well.
• Cook for 24 minutes, stirring every 7 to 10 minutes.
• Add the canned kidney beans and the remaining 1 cup of chicken stock, and cook for a further 9 minutes, stirring halfway through.
• Serve warm.
• Bon appétit!

• Grease the cooking basket with olive oil.
• Add the turkey slices to the basket and cook in the preheated Air Fryer at 350°F for 30 minutes, flipping halfway through.
• Once cooked, cut the turkey into bite-sized strips and set aside.
• In a mixing bowl, beat the eggs with Greek yogurt, cottage cheese, black pepper, red pepper flakes, and Himalayan salt.
• Lightly grease a baking pan with cooking spray and add the sliced bell peppers.
• Add the turkey strips to the baking pan and pour the egg mixture over all ingredients.
• Bake in the preheated Air Fryer at 360°F for 15 minutes.
• Serve immediately and enjoy!

• Preheat your Air Fryer to 370°F.
• Grease a baking pan with melted butter and arrange the chicken drumsticks in it.
• Bake in the preheated Air Fryer for 8 minutes.
• Add the diced potatoes to the baking pan and drizzle the chicken and potatoes with lemon juice.
• Sprinkle garlic, rosemary, thyme, cayenne pepper, black pepper, and salt over the top.
• Increase the temperature to 400°F and cook for an additional 12 minutes, shaking the basket once or twice.
• Remove from the Air Fryer and sprinkle sherry over the chicken and potatoes.
• Serve with lemon wedges and enjoy!

• Preheat your Air Fryer to 380°F.
• Line the cooking basket with parchment paper and lightly grease it with 1 tablespoon of peanut oil.
• In a mixing bowl, combine the remaining peanut oil, honey, tamari sauce, mustard, garlic, orange juice, and sambal oelek.
• Whisk well.
• Arrange the chicken drumettes in the prepared cooking basket.
• Season with salt and white pepper.
• Spread 1/2 of the honey mixture evenly over each drumette and pour in the chicken broth.
• Cook for 12 minutes.
• Turn the drumettes over, add the remaining honey mixture, and cook for an additional 10 minutes.
• Garnish with onion rings and serve immediately.

• Heat a nonstick skillet over medium-high heat; add olive oil.
• Once hot, sauté the onion until tender and translucent, about 3 minutes.
• Add the garlic and mushrooms and cook an additional 2 minutes, stirring frequently.
• In a mixing bowl, combine the ground chicken, cheese, pork rinds, fish sauce, tamari sauce, and sautéed vegetables.
• Mix until well incorporated.
• Form the mixture into 5 patties.
• Transfer the patties to a lightly greased Air Fryer basket.
• Cook in the preheated Air Fryer at 370°F for 8 minutes; flip them over and cook for another 8 minutes.
• Serve on burger buns, garnished with Dijon mustard and lettuce.

• Grease the sides and bottom of a baking pan with olive oil.
• Add the sausages and cook in the preheated Air Fryer at 360°F for 4 to 5 minutes.
• In a mixing bowl, whisk the eggs with garlic and onion.
• Season with salt and black pepper.
• Pour the mixture over the sausages and top with cheese.
• Cook in the preheated Air Fryer at 360°F for another 6 minutes.
• Serve immediately with fresh parsley leaves.
• Enjoy!

• Preheat the Air Fryer to 380°F.
• Toss the chicken thighs with 1 tablespoon of peanut oil, salt, and black pepper.
• Cook the chicken thighs in the Air Fryer for 12 minutes; flip them and cook for an additional 10 minutes.

Reserve.

• To make the sauce, heat 1 tablespoon of peanut oil in a saucepan over medium-high heat.
• Sauté the onion, chiles, and garlic until fragrant, about 2 minutes.
• Add the pureed tomatoes, raisins, chocolate, oregano, cumin, coriander seeds, and cloves.
• Simmer until the sauce thickens slightly.
• Place the cooked chicken thighs in a baking pan.
• Pour the mole sauce over the chicken and cook in the preheated Air Fryer at 360°F for 10 minutes or until thoroughly warmed.
• Serve garnished with orange peel and toasted almond slices.
• Enjoy!

• Squeeze lime juice over the chicken pieces.
• Spray the cooking basket with nonstick cooking spray.
• In a mixing bowl, combine the crushed cornflakes, Parmesan cheese, olive oil, salt, pepper, cayenne pepper, cumin, and chili powder.
• In a shallow bowl, beat the egg.
• Dip each chicken tender in the egg, then coat with the cornflake mixture.
• Place the breaded chicken in the prepared cooking basket.
• Cook in the preheated Air Fryer at 380°F for 12 minutes, turning halfway through.
• Work in batches as needed.
• Serve immediately and enjoy!