Pan Seared-Preserved Lemon Chicken Thighs
By Debbie Kornberg
1 Tbsp. + 1 Tbsp. olive oil (Recommend SPICE + LEAF Galili Olive Oil)
1 large onion, sliced thin in half circles
1 Tbsp. white wine
1/2 cup water
4 pieces of chicken thighs with bone & skin
2 Tbsp. SPICE + LEAF Ras El Hanout
1 Tbsp. + 1/2 tsp. preserved lemon, minced
Optional: 1/2+ tsp. honey (This will even out the flavors and the lemon will be less pronounced and sharp in flavor.)
Recommend: A meat thermometer to check temperature while chicken is cooking.
Heat up a sauté pan on high heat. Add 1 Tbsp. olive oil; when oil is hot, reduce heat to low and add onions. Onions should cook down until they turn brown. Once onions have turned brown, turn heat onto high wait 30 – 60 seconds and add white wine; continue cooking for about 30 seconds. Turn off heat and set onions aside. While onions are cooking, take a medium size bowl and add 2 tsp. of Vegan Broth Base and add 1/2 cup water, mix well. Set aside.
Using a large dinner plate, place the 2 Tbsp. Ras El Hanout onto dish. Take each piece of chicken and coat chicken on all sides. Rub into skin of chicken too. Take 1/2 tsp. of minced preserved lemon and divide equally among all four pieces of chicken; place underneath each piece of the skin of chicken. Press down on each piece of chicken so minced preserved lemon spreads out underneath skin.
Using a Tagine (Moroccan cookware) or deep pan, heat up pan on high heat. When pan is very hot, add 1 Tbsp. olive oil. Once oil is hot, place chicken into tagine/pan with the skin facing down. Cook until there is a good sear on the skin and then flip chicken so the skin side is facing up.
Turn stove down to a medium high heat and cook bottom of chicken for an additional 2 – 3 minutes. Add onions, 1 Tbsp. preserved lemons, 1/2 cup of broth and mix around chicken.
Optional, add honey here and mix again. Cover chicken and cook for approximately 25 minutes on a medium-low heat or until chicken reaches an internal temperature of 165 degrees. Ready to serve! YUM!