Owner Manual

2120 NINJA® AIR FRYER ninjakitchen.com
INGREDIENTS
2 sheets pu pastry (one 17.25
ounce box), room temperature
1 package (6 ounces) ground
breakfast sausage, crumbled
2 eggs, lightly beaten
1 teaspoon kosher salt
1
/2 teaspoon ground
black pepper
1 cup shredded cheddar cheese
2 tablespoons canola oil
DIRECTIONS
1 Cut each pu pastry sheet into 4 equal-sized
rectangles; set aside.
2 Remove crisper plate from basket. Place
crumbled sausage in basket. Insert basket
in unit.
3 Select ROAST, set temperature to 375°F, and set
time to 15 minutes. Select START/PAUSE to begin.
Check sausage every 2 or 3 minutes, breaking
apart larger pieces with a wooden spoon.
4 After 10 minutes, select START/PAUSE to pause
cooking. Remove basket from unit and pour
eggs into basket. Stir to evenly incorporate
with the sausage. Reinsert basket and select
START/PAUSE to resume cooking. Allow eggs
to cook for the remaining 5 minutes, then
transfer sausage and egg mixture to a plate
to cool slightly. Season with salt and pepper.
5 Divide sausage and egg mixture evenly between
4 rectangles of pu pastry. Top each with 1/4 cup
shredded cheese. Place another piece of pu
pastry on top of each, crimping pastry sheets
together with a fork. Brush each assembled
pocket gently with canola oil.
6 Insert crisper plate in basket and place one
pocket on the crisper plate. Insert basket in
unit. Select AIR FRY, set temperature to 400°F,
and set time to 6 minutes. Select START/PAUSE
to begin.
7 Cooking is complete when pastry has risen and
the top is golden brown.
8 Repeat steps 6 and 7 with remaining pockets.
BREAKFAST
POCKETS
PREP: 15 MINUTES | COOK: 39 MINUTES | MAKES: 4 SERVINGS
BREAKFAST
INGREDIENTS
2 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked
black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in,
skin-on chicken breasts
(
3
/4–1
1
/4 pounds each)
1 tablespoon canola oil
CHIMICHURRI
1
/4 cup olive oil
1
/2 bunch fresh cilantro
1
/2 bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
DIRECTIONS
1 In a small mixing bowl, stir together all dried
spices.
2 Pat the chicken breasts dry. Coat with canola oil,
then season them liberally on all sides with spice
mixture.
3 Insert crisper plate in basket and basket in unit.
Preheat the unit by selecting AIR FRY, setting
the temperature to 300°F, and setting the time
to 3 minutes. Select START/PAUSE to begin.
4 After 3 minutes, add chicken to the basket. Select
AIR FRY, set temperature to 300°F, and set time
to 35 minutes. Select START/PAUSE to begin.
5 While chicken is cooking, combine the
chimichurri ingredients in a food processor
and process until finely minced, being careful
not to over-process.
6 Cooking is complete when internal temperature
reaches 165°F. Remove basket and let chicken
cool for 5 minutes, then serve with a generous
amount of chimichurri.
SPICE-RUBBED
CHICKEN BREASTS
WITH CHIMICHURRI
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 2 SERVINGS
MAINS