Jorgensen Family Recipes

Anna’s Favorite: Preserved Lemon Chicken Thighs

By Beth Jorgensen 1 hour

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

  1. Put olive oil in large skillet over medium heat.
  2. Season the cutlets with salt* and pepper and add them to the skillet, skin side down.
  3. 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.
  4. Turn thighs over and stir the preserved lemon rind** into the fat in the skillet.
  5. Continue cooking the thighs until meat closest to the bone is cooked through, about 15 minutes more.
  6. 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.