Ingredients
- 1T olive oil
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground pepper
- Rind from one preserved lemon, finely chopped
- Lemon wedges for serving
Method
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Put olive oil in large skillet over medium heat.
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Season the cutlets with salt* and pepper and add them to the skillet, skin side down.
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Cook without moving thighs until the fat has rendered and the skin is deep golden brown and crisp, 15-30 minutes. Fiddle with the heat, reducing it to medium-lowif the skin begins to burn before getting evenly browned.
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Turn thighs over and stir the preserved lemon rind** into the fat in the skillet.
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Continue cooking the thighs until meat closest to the bone is cooked through, about 15 minutes more.
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Serve the thighs and lemony pan drippings with the lemon wedges.
*Different brands of preserved lemons have varying amounts of salt. It is recommended that you gauge the salt level of the lemons and adjust seasoning with salt accordingly.
**I have been known to chop all of the lemon, exclusive of seeds, for this recipe.