This is a magical recipe where the chicken fat works wonders—if you are patient. Preserved lemon balances the fat perfectly, and the spritz of fresh lemon juice at the end will wake up your taste buds. This dish is particularly good with a dark green leafy vegetable, such as kale or collard greens.
As Found in
The Obesity Code Cookbook
- Prep: 10 m
- Cook: 45 m
- Servings: 4
- 8 chicken thighs bone-in, skin-on
- 1 preserved lemon
- 1 lemon
- 1 Tbsp olive oil
- Sea salt
- Black pepper
- Assemble, prepare, and measure ingredients. Season chicken skin liberally with salt and pepper. Slice preserved lemon rind into fine slivers. Quarter fresh lemon.
- In a large, heavy skillet, preferably cast iron, warm olive oil over medium heat until it shimmers. Add chicken thighs, skin side down, and allow to cook undisturbed for 30 minutes. Turn down heat if chicken skin starts to burn, but otherwise leave fat to render and skin to crisp up.
- When skin is crisp and golden, turn chicken over. Stir in preserved lemon rind, mixing it well into the delicious pan juices. Cook for another 12–15 minutes, or until juices run clear when you pierce chicken with the tip of a knife.
- Transfer chicken to a serving platter, drizzle with pan juices, and serve with lemon wedges on the side.