Ottolenghi Double Lemon Chicken | James Martin's Saturday Morning

Name: Ottolenghi Double Lemon Chicken | James Martin's Saturday Morning
Total time: 110 min
Ingredients: 2 medium (60g) egg whites (save the yolks for another use); 2 tbsp soy sauce; 2 tbsp cornflour; 4 large chicken breasts, boneless and skinless; 90ml sunflower oil; 1 (15g) spring onion, trimmed and finely sliced at an angle; 5g fresh coriander leaves, roughly chopped; 2 tbsp lemon juice; salt and black pepper; 1 large (150g) unwaxed lemon, ends trimmed and discarded, then cut into ½cm-thick rounds, pips removed; 60ml (from 2-3 lemons) lemon juice; 2 tsp flaked sea salt; 3 tbsp preserved lemon (see above); 700ml chicken stock; 25g unsalted butter; 2 garlic cloves, peeled and crushed; 1 tbsp caster sugar; ⅛ tsp ground turmeric; 1½ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar; 1½ tbsp cornflour

thehappyfoodie.co.uk

As seen on James Martin's Saturday Morning, chicken breasts are coated in a preserved lemon sauce in this flavourful dish from Ottolenghi.

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Ingredients

2 medium (60g) egg whites (save the yolks for another use)
2 tbsp soy sauce
2 tbsp cornflour
4 large chicken breasts, boneless and skinless
90ml sunflower oil
1 (15g) spring onion, trimmed and finely sliced at an angle
5g fresh coriander leaves, roughly chopped
2 tbsp lemon juice
salt and black pepper
1 large (150g) unwaxed lemon, ends trimmed and discarded, then cut into ½cm-thick rounds, pips removed
60ml (from 2-3 lemons) lemon juice
2 tsp flaked sea salt
3 tbsp preserved lemon (see above)
700ml chicken stock
25g unsalted butter
2 garlic cloves, peeled and crushed
1 tbsp caster sugar
⅛ tsp ground turmeric
1½ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar
1½ tbsp cornflour