
These air fryer chicken thighs are glazed with a sweet-tangy mix of apricot jam, orange, and horseradish for crisp skin and bold flavor. A crunchy rainbow salad with pecans, radishes, carrots, and pomegranate makes it feel fresh and balanced. It is an easy weeknight dinner that also works well for meal prep.
In a shallow dish, stir together the apricot jam, 1 tsp orange zest, 2 tbsp orange juice from the fresh orange, horseradish, and a generous pinch of salt and black pepper until smooth. Taste and adjust the horseradish or seasoning if needed.
Add the chicken thighs and turn well to coat both sides in the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
For the salad, air-fry the pecans at 160C for 4 to 5 minutes until fragrant and lightly toasted, watching closely so they do not burn. Let them cool, then roughly chop.
Add the sliced radishes, grated carrots, chopped spring onions, pomegranate seeds, parsley, and chopped pecans to a large bowl. Toss lightly and set aside.
In a small bowl, whisk together the extra-virgin olive oil, orange juice, honey, and cider vinegar. Season to taste and set aside until serving.
Lightly oil or line the air fryer basket with oiled foil. Arrange the chicken thighs in a single layer, skin-side down, leaving space between each piece. Reserve any marinade left in the dish.
Air-fry the chicken at 180C for 8 minutes. Turn the thighs over, brush with the reserved marinade, and cook for another 8 to 12 minutes until the skin is golden and the thickest part reaches a safe internal temperature of 75C.
Toss the salad with the dressing just before serving. Plate the chicken with the rainbow confetti salad alongside.
For a milder flavor, start with 2 tsp horseradish and add more to taste. Do not overcrowd the air fryer basket or the chicken will steam instead of crisping. Leftovers keep well in the fridge for up to 3 days; store the dressed salad separately for the best texture.