flowcooking

Double lemon chicken with cheat's preserved lemon

Juicy chicken with a glossy, silky sauce—double lemon bright.
Cheat’s preserved lemon adds a deep tang and a fragrant bite.
Finish with spring onion and coriander for fresh, golden comfort.

dinner ⏱ 100 min 630 kcal / portion 37.0 g carbs / portion (estimated) eggglutenmustardsoy 🔗 Original source

No ratings yet
🖨 Print
Double lemon chicken with cheat's preserved lemon
v5 · rb0e705f985 20260727Z1751 51.8 ml cornflour 4 pieces chicken breast 90 ml sunflower oil 119 ml lemon juice make preserved lemon paste ⏳ cool and blitz preserved lemon paste 🌀 whisk egg whites with soy sauce, cornflour, salt and black pepper pound chicken breasts to 1cm thickness 🌀 coat chicken in egg-white marinade and stir gently ⏳ ⏱ 30 min marinate chicken 🍳 simmer chicken sauce base with preserved lemon, stock, butter, garlic, sugar, turmeric and half the cumin until reduced by about a third 🍳 ⏱ 1 min whisk reserved sauce with cornflour until lump-free, whisk back into saucepan and cook until smooth and thickened 🍳 ⏱ 3 min heat sunflower oil and fry marinated chicken until browned 🍳 ⏱ 3 min simmer lemon sauce in the pan, add fried chicken and cook, turning halfway through 🌀 stir in lemon juice for the sauce 🍽 serve chicken on a platter and pour sauce all over 🍽 sprinkle with remaining cumin and finish with lemon-onion-coriander topping Double Lemon Chicken 🎉 1 piece lemon sea salt to taste 2 pieces egg white 2 tbsp soy sauce salt to taste black pepper to taste 3 tbsp preserved lemon 700 ml chicken stock 25 g butter 2 pieces garlic clove 1 tbsp caster sugar ⅛ tsp ground turmeric 1½ tsp cumin seed 1 piece spring onion 5 g coriander leaf lemon, sea salt 60 ml egg white, soy sauce, salt, black pepper 30 ml cornflour chicken breast 22 ml cornflour sunflower oil 30 ml lemon juice spring onion, coriander leaf 30 ml lemon juice
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. make preserved lemon paste
  2. cool and blitz preserved lemon paste
  3. whisk egg whites with soy sauce, cornflour, salt and black pepper
  4. pound chicken breasts to 1cm thickness
  5. coat chicken in egg-white marinade and stir gently
  6. marinate chicken for at least 30 minutes
  7. simmer chicken sauce base with preserved lemon, stock, butter, garlic, sugar, turmeric and half the cumin until reduced by about a third
  8. whisk reserved sauce with cornflour until lump-free, whisk back into saucepan and cook 1 minute until smooth and thickened
  9. heat sunflower oil and fry marinated chicken for 3 minutes per side until browned
  10. simmer lemon sauce in the pan, add fried chicken and cook 3 minutes, turning halfway through
  11. stir in lemon juice for the sauce
  12. serve chicken on a platter and pour sauce all over
  13. sprinkle with remaining cumin and finish with lemon-onion-coriander topping

Similar recipes