FESTIVE ROAST CHICKEN OR TURKEY

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Ingredients:

• 1 large free-range chicken (± 1.3kgs)
• 1 tsp ground cinnamon
• Salt and pepper, to taste
• Olive oil
• 150ml chicken stock
• 150ml freshly squeezed orange juice

Stuffing:

• 1.5 cups homemade, hand torn chunky breadcrumbs
• 3 Tbsp butter, cut into cubes
• 1 onion, finely diced
• 2 clove garlic, finely minced
• 125g streaky bacon (or macon), cooked
• Zest of 1 orange (1Tbsp)
• 1 Tbsp sage leaves, finely chopped
• 1 XL free-range egg, beaten

To serve:

• 400g baby carrots, peeled
• 1 Tbsp butter
• 1 Tbsp honey
• 80ml orange juice
• 280g fine green beans
• Olive oil
• Salt and pepper, to taste

Method:

For the stuffing:

Combine all stuffing ingredients together in a bowl and mix well.

For the chicken:

Rub the chicken all over with olive oil, salt, pepper and cinnamon. Add stuffing into the
cavity.

Pour the chicken stock and orange juice into the inner pot. Place stuffed chicken on the trivet and insert into the inner pot.

Pressure cook for 17 min on high pressure. Quick release.

Remove the chicken so that you can pour out the cooking liquid into a small saucepan. Return chicken to the inner pot.

Switch the pressure cooker lid to the Duo Crisp air fry lid. Roast for 15 minutes at 200˚C.

While the chicken is roasting skim the fat off the sauce and keep warm.

For the carrots:

Place carrots, orange juice, honey and butter in a high-sided pan. Bring to a simmer.

Cover with a loose lid. Toss the carrots occasionally until well glazed all over and just tender.

Remove from heat, and sprinkle with salt and pepper.

For the green beans:

Heat a griddle pan on high heat.
Toss green beans with olive oil salt and pepper.

Cook green beans on the griddle pan for a few minutes until they get charred spots all over but retain a good bite.

Carve chicken and serve with a spoonful of stuffing, carrots and green beans.

Drizzle everything with a little of the orange sauce.