Imported from the web

Double Lemon Chicken

Name: Double Lemon Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 egg whites (From medium eggs; reserve yolks for another use.); 2 tbsp soy sauce; 2 tbsp cornstarch (For the chicken coating.); salt (½ teaspoon for the chicken, plus more to taste.); black pepper (A good grind for the chicken, plus more to taste.); 4 boneless, skinless chicken breasts (Large; pounded to a scant ½ inch / 1 centimeter thick.); 80 ml neutral oil (Such as sunflower oil; for frying.); 1 spring onion (Trimmed and finely sliced at an angle.); 5 g cilantro leaves (Roughly chopped.); 2 tbsp lemon juice (From 1 to 2 lemons; used in the finishing herb mixture.); 1 large unwaxed lemon (About 4 ounces; ends trimmed and discarded, cut into ¼-inch / ½-centimeter rounds, with seeds removed.); 60 ml lemon juice (From 2 lemons; for the preserved lemon paste.); 2 tsp flaky sea salt (For the preserved lemon paste.); 700 ml chicken stock (For the sauce.); 25 g unsalted butter (For the sauce.); 2 garlic cloves (Peeled and minced.); 1 tbsp superfine sugar (Caster sugar or granulated sugar may be used.); 0.125 tsp ground turmeric (⅛ teaspoon.); 1.5 tsp cumin seeds (Toasted and roughly crushed; half goes into the sauce and the remainder is sprinkled over the finished dish.); 1.5 tbsp cornstarch (For thickening the sauce.); 2 tbsp lemon juice (From 1 to 2 lemons; stirred into the sauce after the chicken is returned to the pan.); salt (To taste in the finished sauce.); black pepper (To taste in the finished dish.)

Imported by Niki Su on SeeMeCook

Crispy fried chicken breasts are coated in a sweet, tangy lemon sauce made with a quick preserved-lemon paste, fresh lemon juice, garlic, turmeric, and cumin. The dish is finished with spring onion and cilantro.

4 servings75 minMiddle Eastern

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Ingredients

2 egg whites (From medium eggs; reserve yolks for another use.)
2 tbsp soy sauce
2 tbsp cornstarch (For the chicken coating.)
salt (½ teaspoon for the chicken, plus more to taste.)
black pepper (A good grind for the chicken, plus more to taste.)
4 boneless, skinless chicken breasts (Large; pounded to a scant ½ inch / 1 centimeter thick.)
80 ml neutral oil (Such as sunflower oil; for frying.)
1 spring onion (Trimmed and finely sliced at an angle.)
5 g cilantro leaves (Roughly chopped.)
2 tbsp lemon juice (From 1 to 2 lemons; used in the finishing herb mixture.)
1 large unwaxed lemon (About 4 ounces; ends trimmed and discarded, cut into ¼-inch / ½-centimeter rounds, with seeds removed.)
60 ml lemon juice (From 2 lemons; for the preserved lemon paste.)
2 tsp flaky sea salt (For the preserved lemon paste.)
700 ml chicken stock (For the sauce.)
25 g unsalted butter (For the sauce.)
2 garlic cloves (Peeled and minced.)
1 tbsp superfine sugar (Caster sugar or granulated sugar may be used.)
0.125 tsp ground turmeric (⅛ teaspoon.)
1.5 tsp cumin seeds (Toasted and roughly crushed; half goes into the sauce and the remainder is sprinkled over the finished dish.)
1.5 tbsp cornstarch (For thickening the sauce.)
2 tbsp lemon juice (From 1 to 2 lemons; stirred into the sauce after the chicken is returned to the pan.)
salt (To taste in the finished sauce.)
black pepper (To taste in the finished dish.)

Steps

1
In a large bowl, whisk together the egg whites, soy sauce, 2 tablespoons cornstarch, ½ teaspoon salt, and a good grind of black pepper for about 30 seconds, just until no lumps remain.
2
Working with one chicken breast at a time, place it between two pieces of parchment paper and pound it evenly with a meat mallet or the bottom of a pan until it is a scant ½ inch / 1 centimeter thick.
3
Transfer each pounded breast to the egg-white mixture. Stir gently to coat all the chicken, then refrigerate to marinate for at least 1 hour, or overnight if preparing ahead.
4
Meanwhile, make the preserved lemon paste. Add the lemon rounds, 60 milliliters lemon juice, flaky sea salt, and the remaining paste ingredients to a small lidded saucepan over medium-high heat.
5
Bring the lemon mixture to a simmer, then lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until the rinds look translucent and the juice has reduced by about half.
6
Set the mixture aside to cool slightly, then transfer it to a small food processor and blitz until smooth and spreadable. This should make about ¼ cup of paste.
7
Set aside 3 tablespoons of the preserved lemon paste for the sauce. Store the remainder in a sealed container in the refrigerator for up to 4 weeks.
8
Make the sauce by adding the 3 tablespoons preserved lemon paste, chicken stock, butter, garlic, sugar, turmeric, and half the toasted crushed cumin seeds to a medium saucepan over medium-high heat.
9
Bring the sauce to a boil, then cook for 15 minutes, stirring occasionally, until it has reduced by about one-third.
10
Measure about 3 tablespoons of the sauce into a small bowl. Add the 1½ tablespoons cornstarch and whisk until smooth with no lumps.
11
Whisk the cornstarch mixture back into the saucepan. Cook for 1 minute, whisking continuously, until the sauce is smooth and slightly thickened. Remove it from the heat.
12
Heat the neutral oil in a large, high-sided frying pan over medium-high heat. Test the oil by dropping in a little cornstarch; it should sizzle immediately when the oil is ready.
13
Fry two chicken breasts for 3 minutes per side, until nicely browned and just cooked through. They should release from the skillet easily with a little help from a metal spatula.
14
Transfer the fried chicken to a paper-towel-lined plate, then fry the remaining two breasts in the same way. If the oil spits, reduce the heat as needed.
15
Wipe out the frying pan. Add the prepared sauce and bring it to a simmer over medium-high heat.
16
Return all four chicken breasts to the pan. Cook for 3 minutes, gently turning them halfway through so they become coated in the sauce.
17
Remove the pan from the heat and stir in 2 tablespoons lemon juice.
18
Transfer the chicken to a large serving platter with a lip; cut the breasts into strips if desired. Pour the sauce over the chicken and sprinkle with the remaining cumin.
19
In a small bowl, toss together the sliced spring onion, chopped cilantro, and the remaining 2 tablespoons lemon juice. Spoon this mixture over the chicken before serving.

Notes

The recipe makes more preserved lemon paste than needed; refrigerate the extra in a sealed container for up to 4 weeks. The author suggests serving the chicken with lightly cooked greens and plain white rice. The source does not specify a frying temperature; use the cornstarch sizzling test described in the method.