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!

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