Description
Source: Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore.
Notes: You may recall, after I took my Moroccan Cooking Class last fall, I puréed my batch of preserved lemons, which is what the chef of Tara Kitchen does. If you did this as well, start with a teaspoon of the purée and add more if necessary. The beauty of the purée is that it dissolves so nicely into whatever it is being used.
Ingredients
- 1 to 2 tablespoon olive oil (I use grapeseed)
- 4 to 8 chicken thighs
- kosher salt and pepper to taste
- 1/2 rind of a preserved lemon, finely chopped (see notes above for using purée)
- lemon wedges for serving
Instructions
- Put the olive oil in a large, heavy skillet over medium heat. (If you are using 8 thighs, I suggest using two pans, with 1 tablespoon of oil in each.) Pat the chicken dry — don’t skip this as this will help it brown and not stick. Season generously with salt and pepper on both sides. When the oil is hot, place the thighs in the skillet, skin side down.
- Cook them like this without moving them, until the fat has rendered out and the skin is deep golden brown and crisp, 15 to 30 minutes. Fiddle with the heat, reducing it to medium-low if the skin begins to burn before it gets evenly golden brown. I keep my temperature at medium low, and the thighs almost always take 25 minutes to get deeply golden brown.
- Turn the thighs over and stir the preserved lemon rind (or purée) into the fat in the skillet. Continue cooking the thighs until the meat closest to the bone is cooked through, about 8 to 15 minutes longer, depending on the size of the thighs and the temperature of the skillet. Taste the sauce. Add more preserved lemon purée or rind if desired. Let the thighs rest five minutes before serving. Serve the thighs and lemony pan drippings with the lemon wedges. (I always forget the wedges…the sauce is so good on its own.)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: American
