By Gretchen McKay
From Pittsburgh Post-Gazette
Don’t you hate it when someone improves on a dish you’ve made dozens of times, and are pretty sure you’ve already perfected?
One of my family’s favorite meals is a tangy lemon chicken recipe I found years ago in a long-forgotten cookbook that takes around 15 minutes to cook in a simple sauce of butter, olive oil and the juice of one or two fresh lemons.
Dang, has Yotam Ottolenghi got me beat.
In his latest cookbook, the Israeli-born British chef known for his expert take on Mediterranean cooking (much of it vegetarian) takes lemon chicken to the next level by pairing crispy, pan-fried chicken with a sauce that marries homemade preserved lemon with fresh lemon juice kissed with garlic, a pinch of sugar, turmeric and the warm, citrusy bite of cumin seed….