to make lemon and garlic chicken you will need
- 500g-1kg chicken breasts or thighs
- 1tsp salt
- 1 onion, chopped
- 5 cloves of garlic, minced
- 185ml chicken stock
- 1tsp dried parsley
- ¼ tsp paprika
- juice from one lemon
- 4 tsp cornflour (2 syns)
to make lemon and garlic chicken you should:
- switch the instant pot to saute, add a bit of oil and chuck in the onions, cook for about 5-10 minutes or so until they start to brown
- add everything else to the pot minus the cornflour, and give a good, gentle stir
- put the lid on, make sure the vent is set to ‘sealing’ and press the ‘poultry’ button – it should cook for fifteen minutes at high pressure
- when finished, allow it to either release pressure naturally or use the ‘quick release’ (we did the latter because we couldn’t wait)
- use a mug or a small pot to scoop out a small amount of liquid and stir in the cornflour
- remove the chicken from the pot (tongs are best for this), stir in the cornflour mix and whisk or stir until thickened
- serve! We had rice, topped with a couple of chicken thighs and then spooned over some sauce – lovely!
if you don’t have a pressure cooker – you can do this on the hob, just follow the same instructions as above but use 225ml of chicken stock, and cook in the oven at 190 degrees for 2 hours. Two hours you cry? No I know, but better the chicken is cooked, see. Don’t want you having the splatters do we!
