There’s a certain joy that comes from the bright tang of lemon cutting through a perfectly cooked piece of chicken. The first time I encountered the Ottolenghi Double Lemon Chicken, I was instantly captivated—not just by the dish itself, but by the way it transformed an ordinary dinner into an extraordinary experience. Picture this: you’ve had a hectic day, and as you prep your ingredients, the zest of fresh lemons fills your kitchen, instantly lifting your spirits.
This recipe takes traditional chicken and elevates it with layers of flavor that scream balance and freshness. Whether you’re hosting friends for dinner or just looking to spice up your weeknight meals, the dynamic notes of preserved lemon and the zesty kick of fresh lemon juice make this dish an unbeatable crowd-pleaser. It’s easier than you think, too! With a marinating time that allows the chicken to soak up the deliciousness, you’ll be able to impress with minimal effort. So, roll up your sleeves, and let’s dive into the delightful world of this zesty chicken dish that’s sure to become a staple in your kitchen!
Why will you love Ottolenghi Double Lemon Chicken?
Bright, Zesty Flavors: The lively lemon notes will awaken your taste buds and invigorate your dishes.
Easy to Make: With straightforward steps, even novice cooks can whip up this culinary gem.
Crowd-Pleasing Delight: Perfect for family dinners or entertaining guests; no one can resist its tangy goodness.
Versatile Use: Serve it with rice, on salads, or as part of a multi-course meal.
Time-Saving Marination: Prepare it ahead and let the flavors deepen. Enjoy quick weeknight meals without compromising taste!
Ottolenghi Double Lemon Chicken Ingredients
Get ready to embrace the zesty joy of this crafted dish!
For the Chicken Marinade
- Egg whites – 2 medium (60g); they help create a tender coating for the chicken.
- Soy sauce – 2 tbsp; adds a savory depth that complements the lemon.
- Cornflour – 2 tbsp; crucial for achieving that crispy texture when frying.
- Chicken breasts – 4 large, boneless and skinless; the star of your dish that soaks up the flavors.
For the Lemon Sauce
- Sunflower oil – 90ml; chosen for its high smoke point, perfect for frying.
- Spring onion – 1 (15g), trimmed and finely sliced; for a touch of freshness and crunch.
- Fresh coriander leaves – 5g, roughly chopped; adds a layer of vibrant flavor.
- Lemon juice – 2 tbsp; the perfect partner for our citrus explosion!
For the Preserved Lemons
- Unwaxed lemon – 1 large (150g); brings intense lemony goodness, prepared in your cheat’s method.
- Lemon juice – 60ml (from 2-3 lemons); balances the dish with fresh acidity.
- Flaked sea salt – 2 tsp; essential for bringing out all the flavors.
- Preserved lemon – 3 tbsp; this key ingredient gives the dish its name and wonderful complexity.
For the Sauce Base
- Chicken stock – 700ml; the foundation that unites all flavors.
- Unsalted butter – 25g; enriches the sauce, making it luxurious.
- Garlic cloves – 2, peeled and crushed; infuses the sauce with aromatic warmth.
- Caster sugar – 1 tbsp; balances the zesty acidity beautifully.
- Ground turmeric – ⅛ tsp; adds a warm hue and earthy flavor.
- Cumin seeds – 1½ tsp, toasted and roughly crushed; contributes a warm, nutty aroma.
- Cornflour – 1½ tbsp; utilized to thicken our luscious lemon sauce.
- Lemon juice – 2 tbsp; a final splash to lift the sauce just before serving.
Let these ingredients guide you on your flavorful journey to creating the delightful Ottolenghi Double Lemon Chicken!
How to Make Ottolenghi Double Lemon Chicken
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Prepare the Preserved Lemon: In a small saucepan, combine all the preserved lemon ingredients over medium-high heat. Bring to a simmer, then lower to medium-low and cook for 12-14 minutes until translucent and reduced. Cool, then blitz into a smooth paste.
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Marinate the Chicken: In a large bowl, whisk together egg whites, soy sauce, cornflour, ½ tsp salt, and pepper until smooth. Pound chicken breasts between baking parchment to 1cm thick, then marinate the chicken in the egg mixture for at least 30 minutes or overnight for best results.
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Make the Sauce Base: In a medium saucepan, add 3 tablespoons of the preserved lemon paste, chicken stock, butter, garlic, sugar, turmeric, and half of the cumin. Bring to a boil and cook for 15 minutes, stirring occasionally, until the sauce reduces by a third.
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Thicken the Sauce: Measure out 3 tablespoons of the sauce into a small bowl, mixing in cornflour and whisking until smooth. Return this mixture to the saucepan and cook on medium-high heat for 1 minute, stirring until thickened. Remove from heat.
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Cook the Chicken: Heat sunflower oil in a large frying pan over medium-high heat. Fry two chicken breasts for 3 minutes on each side until browned and cooked through. Transfer to a paper-towel-lined plate and repeat with the remaining chicken.
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Finish the Dish: Pour off excess oil from the pan, then add the lemon sauce and bring to a simmer. Return the cooked chicken to the pan, cooking for another 3 minutes and turning gently halfway. Stir in 2 tbsp of lemon juice just before serving.
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Serve and Garnish: Arrange chicken breasts on a platter and pour sauce over. Sprinkle with remaining cumin. In a small bowl, mix spring onion, coriander, and lemon juice, then spoon over for extra flair.
Optional: Add a sprinkle of fresh parsley for an extra pop of color!
Exact quantities are listed in the recipe card below.
Storage Tips for Ottolenghi Double Lemon Chicken
Fridge: Store any leftover Ottolenghi Double Lemon Chicken in an airtight container for up to 3 days. To maintain the best flavor, separate the sauce from the chicken if possible.
Freezer: For longer storage, freeze the chicken and sauce together in a sealable freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy, reheat in a saucepan over low heat until warmed through. Add a splash of chicken stock if needed to revive the sauce’s consistency.
Make Ahead Options
These Ottolenghi Double Lemon Chicken components are perfect for busy home cooks looking to save time during the week! You can marinate the chicken in the egg and soy sauce mixture up to 24 hours in advance, allowing the flavors to penetrate deeply for a more tender result. Additionally, the preserved lemon sauce can be prepared and refrigerated for up to 3 days. When you’re ready to serve, cook the chicken straight from the marinade, then quickly finish in the lemon sauce for a delightful dish that’s just as zesty and delicious. Remember, keep the ingredients stored in airtight containers to maintain their quality and unlock the vibrant flavors at mealtime!
What to Serve with Ottolenghi Double Lemon Chicken?
There’s something magical about a meal that harmonizes flavors and complements with delightful textures, ensuring every bite is an experience.
- Fluffy Couscous: Serve this light and fluffy grain to soak up the luscious lemon sauce, enhancing each bite with its subtle nuttiness.
- Roasted Vegetables: Colorful, caramelized veggies like bell peppers and zucchini bring a sweet earthiness that pairs beautifully with the vibrant chicken.
- Garlic Bread: The buttery, toasty flavor of garlic bread offers a crunchy contrast, perfect for mopping up the zesty sauce. It’s hard to resist!
- Crisp Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a simple vinaigrette will balance out the richness of the chicken, adding a refreshing crunch.
- Creamy Mashed Potatoes: Whipped to perfection, these potatoes provide a smooth, comforting backdrop that complements the tangy notes of the lemon chicken beautifully.
- Ice Cold Lemonade: Refreshing and zesty, a glass of homemade lemonade will amplify the citrus experience, making your meal even more vibrant.
With these delightful pairings, your dinner table will transform into a feast celebrating fresh and lively flavors!
Expert Tips for Ottolenghi Double Lemon Chicken
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Perfectly Marinated Chicken: Ensure you marinate the chicken for at least 30 minutes, but overnight gives the best flavor infusion.
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Crispy Coating: When frying, ensure the oil is hot enough (about 180°C/350°F) to achieve that delightful crispy texture without making the chicken greasy.
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Watch for Thickness: When thickening your lemon sauce, whisk continuously to avoid lumps. If it gets too thick, add a splash of chicken stock to adjust.
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Balance Flavors: Always taste your sauce after adding the lemon juice. Adjust sweetness with a pinch more sugar or salt if needed; you want a harmonious balance.
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Use Fresh Ingredients: Fresh lemon juice and unwaxed lemons make all the difference in flavor. Avoid bottled juice for that vibrant zest.
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Prep Ahead: This dish works wonderfully for meal prep; marinate the chicken ahead of time, so it’s ready to cook when you are!
Ottolenghi Double Lemon Chicken Variations
Feel free to make this dish your own with these tasty adaptations!
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Herb-Infused: Add fresh thyme or rosemary to the marinade for an earthy flavor twist, enhancing the chicken’s depth.
Try experimenting with herbs that complement lemon, like tarragon, for that garden-fresh aroma. -
Spicy Kick: Incorporate a pinch of red pepper flakes or add sliced fresh chilies for a delightful heat contrast.
This fiery touch will awaken your palate and create an exciting flavor experience! -
Citrus Medley: Swap some fresh lemon juice for lime or orange juice for a unique citrus twist without sacrificing brightness.
This alteration adds complexity while still keeping the essence of the dish intact! -
Nut Crust: Coat the chicken in chopped almonds or pistachios for an added crunchy texture and nutty flavor.
Not only does this give a delightful contrast to the tender chicken, but it also makes the dish visually appealing! -
Vegan Version: Substitute chicken for extra-firm tofu marinated similarly for a plant-based delight that still shines with flavor.
This option ensures that everyone at the table can join in on the fun without missing out on taste! -
Less Sodium: Use low-sodium soy sauce to cut back on salt, allowing the vibrant lemon flavors to take center stage.
This tweak will keep the dish heart-healthy without compromising the deliciousness! -
Creamy Sauce: Add a splash of coconut cream to the sauce for a rich, velvety texture that complements the zesty flavors beautifully.
This change will evoke a feeling of indulgence while maintaining a refreshing taste! -
Vegetable Pairing: Serve alongside blistered cherry tomatoes or grilled asparagus to create a colorful, nutritious plate that marries beautifully with the lemon chicken.
Not only do they add a pop of color, they also provide a satisfying crunch to every bite!
Ottolenghi Double Lemon Chicken Recipe FAQs
How do I choose the right lemons for this recipe?
Absolutely! For the best flavor in your Ottolenghi Double Lemon Chicken, look for unwaxed lemons. Choose lemons that are firm and heavy for their size, with a vibrant yellow color. Avoid lemons with dark spots or shriveled skin, as these can indicate overripeness. Fresh lemons have a fragrant aroma and juicy flesh, enhancing the overall zesty experience of the dish.
How long can I store leftovers in the fridge?
You can store any leftover Ottolenghi Double Lemon Chicken in an airtight container for up to 3 days. To keep the best flavor, I recommend separating the chicken from the sauce if possible. This will help prevent the chicken from absorbing too much liquid and losing its delightful crispy texture.
Can I freeze Ottolenghi Double Lemon Chicken?
Very! To freeze, allow the dish to cool completely, then transfer it to a sealable freezer bag or airtight container. It will last up to 3 months in the freezer. When you’re ready to enjoy it again, just thaw it overnight in the fridge. Reheat gently on the stovetop, adding a splash of chicken stock if the sauce is too thick.
What should I do if my chicken isn’t browning properly?
This happens occasionally! If your chicken isn’t browning, it might be due to overcrowding in the pan or the oil not being hot enough. Ensure you cook in batches, giving each piece of chicken space in the pan. The oil should be about 180°C/350°F for the best frying results. If unsure, test with a small piece of chicken; it should sizzle on contact.
Is this recipe suitable for people with dietary restrictions?
Definitely! The Ottolenghi Double Lemon Chicken is gluten-free if you use a gluten-free soy sauce. For those with egg allergies, you could try an alternative coating such as ground flaxseed mixed with water as a binding agent. As always, check the labels on your ingredients for potential allergens, especially if serving to guests.
How do I make sure the sauce has the right consistency?
To achieve that smooth, luscious sauce, whisk continuously after integrating the cornflour. If you find it too thick, don’t worry! Just add a splash of chicken stock or water to adjust the consistency. It’s important to taste your sauce before serving; you can always balance acidity by adding a touch more sugar or salt to match your preference. Make it sing!
Ottolenghi Double Lemon Chicken: Zesty Flavor Bonanza!
Ingredients
Equipment
Method
- Prepare the Preserved Lemon: In a small saucepan, combine all the preserved lemon ingredients over medium-high heat. Bring to a simmer, then lower to medium-low and cook for 12-14 minutes until translucent and reduced. Cool, then blitz into a smooth paste.
- Marinate the Chicken: In a large bowl, whisk together egg whites, soy sauce, cornflour, ½ tsp salt, and pepper until smooth. Pound chicken breasts between baking parchment to 1cm thick, then marinate the chicken in the egg mixture for at least 30 minutes or overnight for best results.
- Make the Sauce Base: In a medium saucepan, add 3 tablespoons of the preserved lemon paste, chicken stock, butter, garlic, sugar, turmeric, and half of the cumin. Bring to a boil and cook for 15 minutes, stirring occasionally, until the sauce reduces by a third.
- Thicken the Sauce: Measure out 3 tablespoons of the sauce into a small bowl, mixing in cornflour and whisking until smooth. Return this mixture to the saucepan and cook on medium-high heat for 1 minute, stirring until thickened. Remove from heat.
- Cook the Chicken: Heat sunflower oil in a large frying pan over medium-high heat. Fry two chicken breasts for 3 minutes on each side until browned and cooked through. Transfer to a paper-towel-lined plate and repeat with the remaining chicken.
- Finish the Dish: Pour off excess oil from the pan, then add the lemon sauce and bring to a simmer. Return the cooked chicken to the pan, cooking for another 3 minutes and turning gently halfway. Stir in 2 tbsp of lemon juice just before serving.
- Serve and Garnish: Arrange chicken breasts on a platter and pour sauce over. Sprinkle with remaining cumin. In a small bowl, mix spring onion, coriander, and lemon juice, then spoon over for extra flair.