Double Lemon Chicken with Cheat's Preserved Lemon

ottolenghi.co.uk

Pinotpuss

2 medium egg whites (60g) (save the yolks for another use)

2 tbsp soy sauce

2 tbsp cornflour

4 large chicken breasts, boneless and skinless

90ml sunflower oil

1 spring onion, trimmed and finely sliced at an angle (15g)

5g fresh coriander leaves, roughly chopped

2 tbsp lemon juice

salt and black pepper

subheading: Cheat’s preserved lemon:

1 large unwaxed lemon (150g), ends trimmed and discarded, then cut into ½cm-thick rounds, pips removed (120g)

60ml lemon juice (from 2 to 3 lemons)

2 tsp flaked sea salt

subheading: Lemon sauce:

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

2 tbsp lemon juice

Directions at ottolenghi.co.uk

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