Chicken Thighs with Preserved Lemon

By nancytripp

Serves 4

Ingredients

• 1 Tbsp olive oil
• 8 bone-in, skin-on chicken thighs
• Salt and ground pepper
• Rind of half a preserved lemon, minced
• Lemon wedges, for serving

Preparation

Step 1

Put oil into large, heavy skillet over medium heat.
Season thighs with salt and pepper and add to skillet, skin side down.
Cook without turning, adjusting heat as needed to prevent burning, until fat is rendered out
and skin is deep golden brown and crisp, about 15-30 minutes.
Flip chicken. Stir lemon rind into fat in skillet.
Continue cooking until meat closest to the bone is cooked through, about 15 minutes more.
Serve thighs in lemony pan drippings, garnished with lemon wedges.