Recipe by Ninja Test Kitchen
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- 1 cup water, for steaming
- 1 whole chicken (4 ½ pounds), patted dry, trussed
- 2 tablespoons Kashmiri chili powder
- ½ teaspoon ground turmeric
- 1 ½ tablespoons kosher salt, plus additional as desired
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 lemon, juiced
- 1/4 cup canola oil, divided
- 4 medium sweet potatoes, scrubbed, rinsed and dried
Utensils
- Small Bowl
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Step 1
Pour water into the Combi Cooker Pan for steaming, place the Crisper Tray on top of the water, then place the chicken on the tray, breast side down.
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Step 2
In a small bowl combine chili powder, turmeric, salt, garam masala, cumin, coriander, ginger paste, garlic paste, lemon juice and 3 tablespoons canola oil. Using a spatula, or your hands, evenly apply the marinade all over the chicken and under the skin, then with a knife, make 3 cuts on each breast.
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Step 3
Slice the sweet potatoes into ¼-inch slices about 3/4 of the way through the potato, leaving ¼–inch at the bottom unsliced. Brush the potatoes with the remaining oil and season with salt as desired. Place the potatoes around the chicken on the crisper tray. Slide the Combi Cooker Pan into the Level 1.
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Step 4
Close door and flip the SmartSwitch to COMBI COOK. Select COMBI CRISP, set temperature to 360°F and set time to 50 minutes. Press START/STOP to begin cooking (unit will steam for 10 minutes).
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Step 5
When 10 minutes remain, open the door and carefully slide out the pan and flip over the chicken. Then slide the pan back into the oven and close the door to continue cooking.
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Step 6
When cooking is complete, ensure the internal temperature of the breast is 165⁰F. Allow the chicken to rest for 10 minutes before slicing and serving with potatoes.
