Lemon Chicken

When Ottolenghi reinvents an old favorite, I pay a great deal of attention. Then I make neccessary adjustments, often because his process is a tad laborious. I say this tinged with some regret as his recipes are glorious. Sadly I do not have the discipline most times to go through hoops for everyday dinner. So I improvise, amend, usually loving whatever spouts from the great guru. Once again, I try, with astounding results. 

Ottolenghi calls for pounded chicken breasts. I use boneless, skinless thighs. The emphasis on lemon is overwhelming, so I omit some. Other than these minor omissions I follow the recipe. Chicken is marinated overnight. Lemons are cooked till soft and pulsed into a thick paste. The sauce is an easy boil of stock, sugar, lemon paste, turmeric and roasted cumin. Strong spices that float away and echo dimly on your palate. Once you have the foundation prepared, shallow fry the chicken, pour the sauce in, garnish and serve! Ottolenghi is a culinary genius!

LEMON CHICKEN

Adapted from Yotam Ottolenghi

Serves 2 hungry people

3 boneless skinless Chicken Thighs

1 Egg White

2 tablespoons Soy Sauce

2 tablespoons Cornstarch

1 tablespoon Canola Oil

1/2 cup Chicken Stock

1 tablespoon Butter

1 teaspoon Sugar

3 teaspoons Lemon Paste (Recipe Below)

A Pinch of Turmeric

1/4 teaspoons Roasted Cumin Powder

1/2 teaspoon Kosher Salt

Ground Black Pepper

1 Scallion

Lemon Paste

3 Lemons

1/2 teaspoon Kosher Salt

Slice 1 lemon thinly. Place in a small saucepan. Juice the other two lemons and add to slices. Sprinkle with salt, cover and cook for 10 minutes over a low flame. Uncover and process or blend cooked lemons into a thick paste. Add 1 tablespoon of water if needed. Refrigerate in a covered container. This makes a 1/2 cup of paste.

Trim chicken thighs of visible fat. Cut each thigh into 2 pieces and place in a bowl.

Add soy sauce, egg white and corn starch to chicken. Mix well. 

Refrigerate overnight or marinate for at least 4 hours. Bring refrigerated chicken to room temperature before frying. 

Heat stock, sugar, butter, lemon paste, turmeric, roasted cumin powder, salt and pepper in a saucepan. 

Bring to a simmer and cook for 10 minutes till slightly thickened. 

Heat oil in a nonstick saucepan. 

Add chicken to pan and cook till golden on one side for 3-4 minutes. Flip chicken and cook the other side till golden another 2-3 minutes. 

Pour sauce over chicken and simmer for 5 minutes. 

Thinly slice scallion and scatter over the chicken. 

I am a convert to this delectable chicken. Hope you will be too!

Cod with Cannellini Beans

The flavor of buttery cod, lightly spiced and roasted, is delicious. If it is simmered in a garlicky bean and tomato sauce, it takes on heavenly qualities. These are simple tastes, melded together with ease. I take a recipe Geets made for me, play around a little and love the finished product.

The sauce comprises of garlic cloves, cannellini beans, tomatoes and chicken stock. The white wine goes in at this point. Cod pieces are lightly spiced with paprika, garlic and onion powders, then roasted with lemon slices in olive oil. Finish the dish by simmering the cod for a short bit in the sauce. Thanks Geets!

COD WITH CANNELLINI BEANS

Serves 4

1 pound fresh or frozen Cod filets

1 teaspoon Paprika

1/2 teaspoons Garlic Powder

1/2 teaspoon Onion Powder

1/2 teaspoon Kosher Salt

3 tablespoons Olive Oil

1 Onion

4 Garlic cloves

2-3 Tomatoes or 1 cup Cherry Tomatoes

1/4 cup Chicken Stock

1/2 cup White Wine (optional)

1/2 teaspoon Kosher Salt

Ground Black Pepper

1 cup cooked Cannellini Beans 

1 Lemon , thinly sliced

If you are using frozen cod, defrost in a sieve in the sink. Pat dry.

Fresh cod can rinsed and patted dry.  

Cut cod into 2" pieces and place in a lightly oiled baking dish.

Heat oven to 375F/200C.

Dust cod with paprika, garlic and onion powders as well as the salt. Rub spices into the cod. 

Arrange lemon slices around cod. 

Cover with foil and bake for 15 minutes. 

Uncover and keep aside. 

Slice onion and garlic. 

Heat olive oil, add onion and saute till translucent.

Drop garlic slices into oil and saute for 2 minutes.

Add chicken stock, white wine, tomatoes, salt and black pepper. Simmer sauce for 10 minutes over a medium low flame till the tomatoes break down.

If you are using canned beans, rinse them well before you add them to the sauce.

Gently add the cooked cod to the sauce and simmer for 4-5 minutes before you serve the fish. 

Once again I have to thank Geets for this lovely gem. Cod is my favorite and this version is love at first bite.