AirFried Curry Chicken, Warm Potato Salad, & English Pea Puree

This is a winner winner chicken dinner by all means. Perfect for a spring and summer lunch, and can easily be used for a mediterranean style shawarma when sliced thin and served up with all the favorite fixings. Ingredients: Curried Chicken: 1/2 chicken, breast and thigh, skin on 2 tbsp madras curry 1 tbsp garlic flakes 1 tbsp celery seed 1 tbsp dried thyme 1 tbsp dried rosemary 1 tbsp kosher salt 2 tbsp olive oil Warm Potato Salad: 2 large Yukon gold potatoes 1 tbsp garlic flakes 1/2 lemon, sliced thin 2 tbsp dried thyme 3 tbsp olive oil Salt and pepper to taste Pea Puree: 2 cups English peas 1 cup water 2 tbsp olive oil Salt to taste SUBSCRIBE: http://bit.ly/1mk8ehM BUSINESS INQUIRY: [email protected] WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://www.instagram.com/ByronTalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood