I often get asked how to use Les Moulins Mahjoub’s Preserved Lemons. They’re delicious when added to salad dressings, sauces, and cooked grains. But there’s one dish that’s a regular at our home – Canal House Chicken Thighs With Lemon in Food52 Genius Recipes cookbook by Kristen Miglore. Since preserved lemons last a few months once in the fridge after opening, we cook this recipe all year round.
It takes a few minutes of prep, and about 45 minutes later, there’s a chicken dish that the whole family devours. Add a simple salad and some country bread or grains, and dinner is served! Enjoy! Pauline
CANAL HOUSE’S CHICKEN THIGHS WITH LEMON
1 tablespoon olive oil
8 bone-in chicken thighs
Freshly ground pepper
Half of a preserved lemon, finely chopped
Lemon wedges, for serving (optional)
Pour the olive oil into a large, heavy skillet over medium heat.
Season the chicken thighs with salt and pepper. Once the oil is glistening, add the chicken thighs 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. If the skin begins to burn before it gets evenly golden brown, reduce the heat to medium-low.
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.
Serve the chicken and lemony pan drippings with the lemon wedges.