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Chicken Thighs with Preserved Lemon

By Jason Fung, MD

Chicken Thighs with Preserved Lemon

This is a magical recipe where the chicken fat works wonders—if you are patient. Preserved lemon balances the fat perfectly, and the spritz of fresh lemon juice at the end will wake up your taste buds. This dish is particularly good with a dark green leafy vegetable, such as kale or collard greens. As Found...
Prep Time 10 mins
Cook Time 45 mins
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American
Servings 4
Calories 534 kcal

Ingredients
  

  • 8 chicken thighs bone-in, skin-on
  • 1 preserved lemon
  • 1 lemon
  • 1 Tbsp olive oil
  • Sea salt
  • Black pepper

Instructions
 

  • Assemble, prepare, and measure ingredients. Season chicken skin liberally with salt and pepper. Slice preserved lemon rind into fine slivers. Quarter fresh lemon.
  • In a large, heavy skillet, preferably cast iron, warm olive oil over medium heat until it shimmers. Add chicken thighs, skin side down, and allow to cook undisturbed for 30 minutes. Turn down heat if chicken skin starts to burn, but otherwise leave fat to render and skin to crisp up.
  • When skin is crisp and golden, turn chicken over. Stir in preserved lemon rind, mixing it well into the delicious pan juices. Cook for another 12–15 minutes, or until juices run clear when you pierce chicken with the tip of a knife.
  • Transfer chicken to a serving platter, drizzle with pan juices, and serve with lemon wedges on the side.

Nutrition

Nutrition Facts
Chicken Thighs with Preserved Lemon
Amount per Serving
Calories
534
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
221
mg
74
%
Sodium
 
175
mg
8
%
Potassium
 
501
mg
14
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
37
g
74
%
Vitamin A
 
176
IU
4
%
Vitamin C
 
14
mg
17
%
Calcium
 
25
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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