Yes, this recipe has a lot of steps and ingredients. But the flavor is out of control. If you have the time, make it! Adapted from Yotam Ottolenghi.

Ingredients

Lemon chicken

• 2 egg whites
• 2 T soy sauce
• 2 T cornflour
• 4 large boneless, skinless chicken breasts
• 90ml sunflower oil
• 1 spring onion, trimmed and finely sliced at an angle
• Handful fresh coriander leaves, roughly chopped
• 2 T lemon juice
• Salt and black pepper

Lemon sauce

• 3 T preserved lemon paste (you can make this by blending preserved lemons, minus the seeds)
• 700ml chicken stock
• 25g unsalted butter
• 2 garlic cloves, crushed
• 1 T sugar
• 1/3 t ground turmeric
• 1.5 t cumin seeds, toasted and roughly crushed, divided
• 1.5 T corn starch
• 2 T lemon juice

Brown sugar peanuts

• 1 T light soft brown sugar
• 1 t soy sauce
• 1 t olive oil
• 50g blanched unsalted peanuts

Tenderstem broccoli with peanut gochujang dressing

• 600g tenderstem broccoli
• 2 T olive oil
• 1 T lime juice
• Salt
• 100g smooth peanut butter
• 2 t gochujang
• 1 T soy sauce
• 1 t light soft brown sugar
• 2 T lime juice
• 10g fresh ginger, peeled and finely grated
• 2 garlic cloves, crushed
• 2 large makrut lime leaves, stems discarded, leaves finely chopped
• 10g chives, sliced into 1.5cm lengths

Instructions

To make the chicken and sauce

1. Whisk egg whites, soy sauce, cornflour, 1/2 t salt, and a grind of pepper until smooth, about 30 seconds.
2. Place one chicken breast between two sheets of baking parchment and pound to 1cm thickness with a meat mallet or heavy pan. Set aside and repeat with remaining chicken breasts.
3. Transfer chicken breasts to egg white mixture, stir gently to coat, and marinate for at least 30 minutes (or overnight in the fridge).
4. Combine preserved lemon, stock, butter, garlic, sugar, turmeric, and half cumin in a medium saucepan over medium-high heat, then bring to a boil.
5. Cook for 15 minutes, stirring occasionally, until reduced by about a third.
6. Ladle 3 T sauce into a small bowl, whisk in cornflour until smooth, then whisk back into saucepan.
7. Cook over medium-high heat, whisking continuously, for 1 minute until smooth and slightly thickened. Remove from heat.
8. Heat sunflower oil in large high-sided frying pan over medium-high heat.
9. Fry two chicken breasts for 3 minutes per side until browned and cooked through. Transfer to a paper-towel-lined plate.
10. Repeat with remaining two breasts.
11. Add lemon sauce to pan and bring to a simmer over medium-high heat.
12. Return chicken to pan and cook for 3 minutes, turning halfway through.
13. Remove from heat and stir in 2 T lemon juice.
14. Transfer chicken to a serving platter and pour sauce over the top. Sprinkle with remaining cumin.
15. Toss spring onion, coriander, and lemon juice together in a small bowl and spoon over the chicken.

To make the peanuts and tenderstem broccoli

1. Preheat oven to 320 F and line a small baking tray with parchment.
2. Bring a large pot of water to boil.
3. Combine sugar, soy sauce, oil, and 1 t water in a small saucepan over medium-high heat. Bring to a simmer, stirring to dissolve the sugar.
4. Add peanuts and cook for 60–90 seconds, stirring until well coated.
5. Spread peanuts on prepared tray and bake for 9 minutes, stirring halfway through.
6. Set aside to cool and crisp up for about 15 minutes, then roughly chop and set aside.
7. Steam broccoli for about 3 minutes until cooked through with a slight bite.
8. After broccoli is steamed, immediately transfer to a large bowl and toss with oil, lime juice, and 1/2 t salt.
9. Whisk together peanut butter, gochujang, soy sauce, sugar, lime juice, ginger, garlic, lime leaves, chives, and 3 T water until smooth.
10. Arrange half the broccoli on a large serving plate and drizzle with half the dressing and half the peanuts.
11. Top with remaining broccoli, dressing, and peanuts.