Double lemon chicken with cheat’s preserved lemon

Name: Double lemon chicken with cheat’s preserved lemon
Yield: Serves 4 servings
Cuisine: British
Ingredients: 2 medium egg whites; 2 tbsp soy sauce; 2 tbsp cornflour; 4 large chicken breasts, boneless, skinless; 90 ml sunflower oil; 1 spring onion, trimmed and sliced at angle; 5 g fresh coriander leaves, roughly chopped; 2 tbsp lemon juice; Salt and black pepper; 1 large unwaxed lemon (150 g), end trimmed and discarded, then cut into 1/2 cm thick rounds, pips removed; 60 ml lemon juice (from 2-3 lemons); 2 tsp flaked sea salt; 3 tbsp preserved lemon (see above); 700 ml chicken stock; 25 g unsalted butter - melted; 2 garlic cloves, peeled and crushed; 1 tbsp caster sugar; 1/8 tsp ground turmeric; 1 1/2 tsp ground cumin; 1 1/2 tbsp cornflour; 2 tbsp lemon juice

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 30 minutes

Serves 4 servings

2medium egg whites
2 tbspsoy sauce
2 tbspcornflour
4large chicken breasts, boneless, skinless
90 mlsunflower oil
1spring onion, trimmed and sliced at angle
5 gfresh coriander leaves, roughly chopped
2 tbsplemon juice
Salt and black pepper
Cheat’s preserved lemon:
1large unwaxed lemon (150 g), end trimmed and discarded, then cut into 1/2 cm thick rounds, pips removed
60 mllemon juice (from 2-3 lemons)
2 tspflaked sea salt
Lemon sauce:
3 tbsppreserved lemon (see above)
700 mlchicken stock
25 gunsalted butter - melted
2garlic cloves, peeled and crushed
1 tbspcaster sugar
1/8 tspground turmeric
1 1/2 tspground cumin
1 1/2 tbspcornflour
2 tbsplemon juice

Cooking Instructions

1 hour 30 minutes

1

To make the cheat’s preserved lemon:
Put all the ingredients into a small saucepan, for which you have a lid, on a medium high heat. Bring to a simmer, then lower the heat to medium low, cover with the lid an cook for 12 - 14 minutes or until the rinds start to look translucent and the juice has reduced by half, set aside to cool.
2

Transfer everything to the small bowl of a food processor and blitz until you have smooth, spreadable paste (similar to lemon curd - add extra water if needed). You’ll make more than you need. Store in a sterilised jar, refrigerate, for up to a month.
3

Meanwhile, in a large bowl whisk together the eg whites, soy sauce, cornflour, 1/2 tsp salt and a good grind of pepper just until there aren’t any lumps, about 30 seconds.
4

Working with 1 breast at a time, place a chicken between two pieces of baking paper and use a meat mallet to pound the chicken evenly so it’s just 1 cm thick.
5

Transfer to the egg - white bowl and continue with the remaining chicken breast. Stir everything together gently to coat, then marinate for at least 1 hour or refrigerate overnight if you are getting ahead.
6

Make the sauce by first putting 3 tbsp of cheat’s preserved lemon, the stock, melter butter, garlic, sugar, turmeric and half the cumin into a medium saucepan and placing in on a medium high heat.
7

Bring to the boil, then cook for 15 minutes, stirring a couple of times, until reduced by about a third. Measure out roughly tbsp of the sauce into a small bowl, add the cornflour and whisk until there are no lumps. Whisk this back into the saucepan and cook for 1 minute on medium high, whisking continuously, until smooth and thickened slightly. Remove from the heat.
8

Heat the sunflower oil in a large high sided frying pan over a medium high heat. Once hot, fry two or four chicken breast depends of the size of the pan and cook for 3 minutes per side, or until nicely browned and just cooked through. Transfer to a plate lined with kitchen with kitchen paper. Continue cook the remaining chicken breast.
9

Pour off the oil into a bowl, add the lemon sauce to the frying pan and bring to a simmer on a medium high heat. Put back the chicken breasts and cook for just 3 minutes, gently turning them halfway through.
10

Transfer the chicken breasts to a large serving platter with a lip (cutting them into strips, if you like) and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, coriander and lemon juice and spoon this all over.
11

Enjoy …

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Written by

Santy Coy @chefsantycoy

on December 28, 2022 15:54

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!