#LEMON FULL#
One common theory is that the soluble pectin fiber in them expands in your stomach, helping you feel full for longer. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.Lemons are often promoted as a weight loss food, and there are a few theories as to why this is. Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over.Remove from the heat and stir in the 2 tablespoons of lemon juice. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. It might spit, so turn down the heat if needed. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It should release easily from the skillet with a little help from a metal spatula. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through.
Heat the oil in a large high-sided frying pan over a medium-high heat. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you’re getting ahead). Transfer to the egg white bowl and continue with the remaining. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it’s a scant 1/2-inch/1-centimeter thick. Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren’t any lumps, about 30 seconds. Teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle Tablespoon superfine sugar (caster sugar), or granulated sugar Large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds (pips) removedĬup/60 milliliters lemon juice (from 2 lemons) Tablespoons lemon juice (from 1 to 2 lemons) Tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves Spring onion, trimmed and finely sliced at an angle 
Medium egg whites (About 2 ounces/60 grams) (save the yolks for another use)Ĭup/80 milliliters neutral oil, such as sunflower oil
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