In this recipe the bone is removed from a chicken thigh and the cavity is stuffed with a filling of kaşar cheese, charred pepper and spices, then secured with toothpicks and air-fried until the skin turns crisp. Boning the thigh without tearing the meat takes practice.
Carefully cut the bone out of each chicken thigh with a knife, taking care not to tear the meat.
Mix the kaşar cheese, charred pepper, pul biber and cumin, place inside each thigh, and secure the edges with toothpicks.
Rub the outside with olive oil and salt, and set the air fryer to a high setting.
Air-fry for 30 minutes, flipping once halfway, until the skin is crisp.
Do not serve without removing the toothpicks, forgetting them creates a real hazard in the mouth. Allergens: contains milk and dairy.
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