Garlic, lemon and herb chicken with lemony rice

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How to make Garlic, lemon and herb chicken with lemony rice

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:40
  • Total Time : 0:50

Ingredients

  • 8 (about 1.5kg) chicken thigh cutlets
  • 2 teaspoons extra virgin olive oil
  • 1 large lemon, thickly sliced
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon fresh lemon juice
  • 2 fresh rosemary sprigs
  • 2 fresh oregano sprigs, plus extra, to serve
  • 28g tub Continental Stock Pot Chicken
  • 375ml (1 1/2 cups) boiling water
  • 300g (1 1/2 cups) basmati rice
  • Slivered almonds, toasted, to serve

Method

  • Step 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.
  • Step 2 Place a single layer of lemon slices in pressure cooker and cook, turning occasionally, for 3-5 minutes or until browned. Repeat with remaining lemon slices. Wipe the pressure cooker clean.
  • Step 3 Change the cooker setting to Sauté or reduce heat to mediumhigh. 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.
  • Step 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.

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