January 22, 2018
This recipe promises to take bland boring uncooked chicken and turn it into a dish that is “impossibly crisp” and will “satisfy your darkest fried chicken cravings.” It did not disappoint!
I don’t know where to even begin with this recipe. It is a whole lot of pure deliciousness. There are only five ingredients – chicken thighs, olive oil, salt, pepper, and preserved lemons. The skin is perfectly crisp, the meat is moist and tender, and the citrus is an amazing addition. The preserved lemon really elevates this dish – although you could easily substitute regular lemons if needed.
The chicken cooks long and slow over a barely hot pan – and the recipe asks you to not touch it, just leave it alone until it is ready to turn over. Well, that didn’t work for me. I couldn’t trust myself to leave it alone. I checked on it a bunch of times. At one point, I even turned up the heat. Impatient? Maybe.
The other thing I had hoped for with this recipe was that I could avoid all that spattering and grease that flies over your stove top. I was wrong – you need a good splatter screen no matter what, and there was clean up needed on the stove top. Still, this dish is worth the mess.
These chicken thighs will go into my weekly or monthly rotation. I have two picky family members who do not like lemon – how that is even possible, I have no idea. But you can easily take the cooked chicken out of the pan, warm up the chopped lemon in the pan, and then pour it over the thighs for the people who know lemon makes almost everything better. For those that are misguided, I kept it off – it made no difference and the chicken was equally delicious.
This dish is featured in Genius Recipes, the cookbook I am currently working my way through, and is from Canal House. They talk about using fresh ingredients and making dishes that are approachable. This is certainly true with this “genius” recipe. I have found their series of cookbooks on Amazon, and they look fabulous. As wrong as it is to add to my collection at this time, I am putting the first two books on my wish list – and hoping for the full series at some point.
Did this dish make me a genius? Yup (big grin here), at least when it comes to very crispy chicken skin.
One last note: I saved the schmaltz and lemon left in the pan to add to veggies I will make tomorrow. It was so good I just couldn’t toss it.
The cost: $5.55 for the whole thing! I found a great deal at Pavillion’s on the three chicken thighs. I had salt-preserved lemons already, but if I had to buy them they would’ve cost about $1.15.
The time: About 45 minutes to an hour, including prep.