Yotam Ottolenghi and Noor Murad served up a tasty lemon chicken with preserved lemons and lemon sauce on James Martin’s Saturday Morning.

The ingredients are: 2 medium egg whites, (60g) (save the yolks for another use), 2 tbsp soy sauce, 2 tbsp cornflour, 4 large chicken breasts, boneless and skinless, 90ml sunflower oil, 1 spring onion, trimmed and finely sliced at an angle (15g), 5g fresh coriander leaves, roughly chopped, 2 tbsp lemon juice, salt and black pepper.

For the Preserved Lemon: 1 large unwaxed lemon (150g), ends trimmed and discarded, then cut into ½cm-thick rounds, pips removed (120g), 60ml lemon juice (from 2-3 lemons) and 2 tsp flaked sea salt.

For the lemon Sauce: 3 tbsp preserved lemon (see above), 700ml chicken stock, 25g unsalted butter, 2 garlic cloves, peeled and crushed, 1 tbsp caster sugar, ⅓ tsp ground turmeric, 1½ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar, 1½ tbsp cornflour and 2 tbsp lemon juice.

See recipes by Yotam Ottolenghi and Noor Murad in the book titled: Ottolenghi Test Kitchen: Extra Good Things available from Amazon now.