Double lemon chicken from Ottolenghi at The New York Times by Yotam Ottolenghi

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Notes about this recipe

  • meggan on October 27, 2022

    Agree that this was involved. I found the chicken stuck a lot to my "non-stick" pan and therefore tore off that nice crunchy layer that should have been there. I am not a huge lemon fan but I thought sauce was yummy if, in my case, a bit lumpy.

  • emiliang on May 10, 2022

    This was a little involved to prepare but the end result was worth it. Very savory. I substituted an actual preserved lemon (seeds removed) for the boiled lemon in the recipe, and I think that made the taste of the final dish more complex. The only problem I had was with the chicken sticking to the pan while frying. If I made it again, I'd try to lightly dredge the chicken breast pieces in flour right before frying.

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