Nutrition Facts
4 servings
4
Recipe for Double Lemon Chicken Fillets
This lemon and preserved lemon chicken is inspired by crispy lemon chicken found in Asian restaurants, but prepared in a Middle Eastern way. A sweet lemony sauce coats fried pieces of chicken.
Ingredients
4 Chicken fillet
2 Medium egg white (about 60 g)
2 soy sauce
1 Candied lemon (or 2 for about 150 g), with ends and seeds removed.
4 Lemon
70 chicken broth
25 unsalted butter
2 cloves Peeled and chopped garlic
1 granulated sugar
½ turmeric
1 toasted cumin seeds, crushed with a pestle
35 Cornstarch
5 oil
1 chopped cilantro
Directions
1
Prepare the marinade by whisking together (for about 30 seconds) the egg whites, soy sauce, cornstarch, half a teaspoon of salt, and a good turn of the pepper grinder until there are no more lumps.
2
Place the chicken fillets, one by one, in a plastic bag (or between two sheets of parchment paper) and pound the chicken evenly with a mallet or the bottom of a saucepan, so that it is only about 1 cm thick.
3
Gently coat the meat with the marinade, either in the mixing bowl or in a resealable plastic bag, and refrigerate for at least one hour (or overnight if you're preparing in advance).
4
Prepare the candied lemon paste in the meantime: chop the candied lemon (removing ends and seeds) and blend it with 60 ml of lemon juice (from 2 lemons) and 2 teaspoons of fleur de sel (or less, as the candied lemon is already quite salty).
5
Toast the cumin seeds in a small pan until you notice a fragrance (be careful, it happens quickly). Crush them with a mortar and pestle. Peel, germinate, and chop the garlic.
6
Prepare the sauce: mix the blended preserved lemon, broth, butter, garlic, sugar, turmeric, and half of the cumin in a medium saucepan and place it over medium-high heat. Bring to a boil and let simmer, stirring occasionally, for 25 minutes, until reduced by about a third.
7
Measure about 3 tablespoons of sauce into a small bowl, then add the cornstarch and whisk until there are no lumps. Incorporate the mixture into the saucepan and thicken for 2 to 3 minutes, stirring constantly, until smooth and slightly thickened. Remove from heat. It's best to prepare all these steps the day before or a few hours in advance.
8
Heat the oil in a large frying pan over medium-high heat. Once hot, fry two chicken fillets for 3 minutes on each side, or until golden brown and just cooked through. They should easily lift off the pan with a spatula. Place on a plate lined with paper towels and repeat with the remaining two fillets. Lower the heat if the oil splatters too much.
9
Wipe the pan, add the sauce, and bring to a boil over medium-high heat. Return all the chicken fillets and let cook for just 3 minutes, gently turning them halfway through. Remove from heat and stir in the 2 tablespoons of lemon juice.
10
Finally, transfer the chicken fillets to a large serving dish and drizzle sauce all over. Sprinkle with the remaining cumin and chopped coriander. Serve with lightly cooked green vegetables and/or rice.
Ingredients
Ingredients
4 Chicken fillet
2 Medium egg white (about 60 g)
2 soy sauce
1 Candied lemon (or 2 for about 150 g), with ends and seeds removed.
4 Lemon
70 chicken broth
25 unsalted butter
2 cloves Peeled and chopped garlic
1 granulated sugar
½ turmeric
1 toasted cumin seeds, crushed with a pestle
35 Cornstarch
5 oil
1 chopped cilantro
Directions
Directions
1
Prepare the marinade by whisking together (for about 30 seconds) the egg whites, soy sauce, cornstarch, half a teaspoon of salt, and a good turn of the pepper grinder until there are no more lumps.
2
Place the chicken fillets, one by one, in a plastic bag (or between two sheets of parchment paper) and pound the chicken evenly with a mallet or the bottom of a saucepan, so that it is only about 1 cm thick.
3
Gently coat the meat with the marinade, either in the mixing bowl or in a resealable plastic bag, and refrigerate for at least one hour (or overnight if you're preparing in advance).
4
Prepare the candied lemon paste in the meantime: chop the candied lemon (removing ends and seeds) and blend it with 60 ml of lemon juice (from 2 lemons) and 2 teaspoons of fleur de sel (or less, as the candied lemon is already quite salty).
5
Toast the cumin seeds in a small pan until you notice a fragrance (be careful, it happens quickly). Crush them with a mortar and pestle. Peel, germinate, and chop the garlic.
6
Prepare the sauce: mix the blended preserved lemon, broth, butter, garlic, sugar, turmeric, and half of the cumin in a medium saucepan and place it over medium-high heat. Bring to a boil and let simmer, stirring occasionally, for 25 minutes, until reduced by about a third.
7
Measure about 3 tablespoons of sauce into a small bowl, then add the cornstarch and whisk until there are no lumps. Incorporate the mixture into the saucepan and thicken for 2 to 3 minutes, stirring constantly, until smooth and slightly thickened. Remove from heat. It's best to prepare all these steps the day before or a few hours in advance.
8
Heat the oil in a large frying pan over medium-high heat. Once hot, fry two chicken fillets for 3 minutes on each side, or until golden brown and just cooked through. They should easily lift off the pan with a spatula. Place on a plate lined with paper towels and repeat with the remaining two fillets. Lower the heat if the oil splatters too much.
9
Wipe the pan, add the sauce, and bring to a boil over medium-high heat. Return all the chicken fillets and let cook for just 3 minutes, gently turning them halfway through. Remove from heat and stir in the 2 tablespoons of lemon juice.
10
Finally, transfer the chicken fillets to a large serving dish and drizzle sauce all over. Sprinkle with the remaining cumin and chopped coriander. Serve with lightly cooked green vegetables and/or rice.
Notes
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