WHOLE CHICKEN WITH PRESERVED LEMON & HERB

• 2kg whole chicken
• 1 tbsp finely chopped preserved lemon
• 3 sprigs fresh thyme, leaves removed
• 1½ tbsp olive oil
• 1 teaspoon flaked salt
• Freshly ground black pepper
• 2 cups water

METHOD:

1. Pat chicken dry with kitchen paper towel and place onto a large plate.
2. Combine in a bowl the preserved lemon, thyme and olive oil. Rub this mixture over the chicken mainly onto the breast and topside. Season with salt and a generous grind of pepper.
3. Using the Cuisinart Meal Maker, select Brown function (high heat) and cooking time total for 8 minutes. Then press start. Once the preheat is complete add the oil to the cooking pot and place the chicken bottom side down first into the pot. Allow to brown for 4 minutes then using tongs turn the chicken over to the breast side for a further 4 minutes. Remove chicken to a side plate.
4. Place the rack into the cooking bowl and add the water. Return chicken to the Meal Maker pot placing onto the rack, breast side facing up. Cover and lock lid in place.
5. Switch to Meat Function and High Pressure + cooking time for 30 minutes. When audible beep sounds use the Natural Pressure Release for 10 minutes then move to Quick Pressure Release. When pressure is fully released, the Meal Maker will beep once, all preheat bars will disappear from the screen and the lid will unlock to open. Rotate lid, tilting away from you to allow steam to disperse.
6. Carefully remove chicken to serving plate. Serve.

Note: To prepare preserved lemon remove the soft flesh from the lemon rind and discard. Then finely chop the rind.