Preserved Lemon Chicken Thighs

preserved lemons

🥗Healthier: fresh lemons

💰Cheaper: lemons + salt

Fresh lemons provide acidity, while the salt mimics preservation.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

Start by cutting the top and bottom off the lemons and almost cutting them into quarters, keeping some peel connected at the bottom.

Salt the lemons, using about 70 grams or 1/4 cup for six large lemons, and place them in a clean sterilized jar.

Use a muddler or similar kitchen device to release the juice from the lemons, ensuring they are submerged in the juice. If not, add fresh lemon juice or a small amount of water.

Weigh down the lemons with a glass weight or a sandwich bag full of water, and loosely place a lid on the jar to allow gases to escape.

Set the jar in a warm place for 3 to 5 weeks to allow the lemons to preserve.

Once ready, slice or dice the preserved lemons, avoiding the pulp, and set aside.

Melt a knob of butter in a skillet over high heat and add chicken thighs skin-side down to brown them.

Once browned, flip the chicken and cook for a few more minutes to render extra juices.

In a deep Dutch oven, place new potatoes and season with salt and pepper.

Place the browned chicken on top of the potatoes, then add the sliced or diced peel of half to a whole preserved lemon and sauté for a few minutes.

Pour the juices from the skillet over the chicken and potatoes, cover with a lid, and bake at 400°F (200°C) for 30 to 40 minutes.

Once cooked, remove the chicken and potatoes from the Dutch oven.

If there are any juices left in the pan, serve as a simple sauce or whisk in flour to make a lemony gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens