GARLIC, LEMON AND HERB CHICKEN WITH LEMONY RICE

serves / 4 prep / 10 minutes cook / 40 minutes 8 (about 1.5kg) chicken

thigh cutlets

2 tsp extra virgin olive oil 1 large lemon, thickly sliced 1 brown onion, finely chopped 4 garlic cloves, crushed

1 tbsp fresh lemon juice

2 fresh rosemary sprigs

2 fresh oregano sprigs,

plus extra, to serve

28g tub Continental Stock

Pot Chicken

375ml (1 ½ cups) boiling water 300g (1 ½ cups) basmati rice Slivered almonds, toasted,

to serve

1

Season chicken. Set an electric pressure cooker to browning, or place a stovetop pressure cooker over high heat. Heat 1 tsp oil in the pressure cooker. Cook chicken, in 2 batches, turning halfway, for 5-7 minutes, until well browned. Transfer to a plate. Discard excess oil, leaving 1 tsp oil in the pressure cooker. 2

Place a single layer of lemon slices in pressure cooker and cook, turning occasionally, for 3-5 minutes or until browned. Repeat with the remaining lemon slices. Wipe the pressure cooker clean. 3 Change the cooker setting to saute or reduce heat to medium high. Heat remaining 1 tsp oil. Cook onion, stirring, for 3 minutes, until softened. Add garlic and stir for 1 minute. Return chicken to cooker. Add the juice, rosemary, oregano and combined stock pot and water. Season. Seal cooker. Cook on high for 11 minutes. Turn off heat. Release pressure according to manufacturer’s instructions. Transfer the chicken pieces to a plate. Cover to keep warm. 4

Add rice to mixture in cooker. Seal. Cook on high for 3 minutes. Turn off heat. Stand for 7 minutes to finish cooking. Immediately release pressure according to manufacturer’s instructions. Fluff rice. To serve, top rice with chicken, lemon, almonds and extra oregano.