One of the questions I get asked most often is how to use preserved lemons. While they’re delicious in salad dressings, sauces, and cooked grains, one recipe has become a year-round favorite in our home: Canal House’s Chicken Thighs with Lemon from Food52 Genius Recipes by Kristen Miglore. We make it with Les Moulins Mahjoub Preserved Lemons, whose bright, umami citrus flavor transforms an already simple chicken dinner into something truly memorable.
Once opened, preserved lemons keep for months in the refrigerator, making them an easy pantry staple to reach for throughout the year. With just a few minutes of prep and about 45 minutes in the oven, you’ll have crispy, flavorful chicken the whole family will love. Serve it with a simple salad and country bread or grains, and dinner is ready. Enjoy! Pauline
CANAL HOUSE’S CHICKEN THIGHS WITH LEMON
Serves 4
INGREDIENTS
1 tablespoon olive oil
8 bone-in chicken thighs
Salt
Freshly ground pepper
Half of a preserved lemon, finely chopped
Lemon wedges, for serving (optional)
Canal House’s Chicken Thighs With Lemon in Food 52 Genius Recipes Cookbook
PREPARATION
STEP 1
Pour the olive oil into a large, heavy skillet over medium heat.
STEP 2
Season the chicken thighs with salt and pepper. Once the oil is glistening, add the chicken thighs skin side down.
STEP 3
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. If the skin begins to burn before it gets evenly golden brown, reduce the heat to medium-low.
STEP 4
Turn the thighs over. Stir in the preserved lemon into the fat in the skillet and spread around the pan. Continue cooking the chicken until the meat closest to the bone is cooked through, about 15 minutes more depending on the thickness of the chicken.
STEP 5
Serve the chicken and lemony pan drippings with the lemon wedges.
