I give preserved lemons to friends, and my friend Melly used them in a recipe to make for Jewish holidays. It's different and delicious, a little spicy and a little sweet. I modified it by adding dried apricots. —Leith Devine
bone-in, skinless chicken thighs
zest of 1 lemon (save for juice)
black olives, halved
green olives, pitted and halved
dried apricots, cut in half
preserved lemons, peels only, sliced thinly
juice of 1 lemon
In This Recipe
Combine all ingredients except chicken in a bowl. Combine thoroughly.
Put chicken to a zip top freezer bag. Pour marinade over chicken, close bag and turn until chicken is coated. Marinate for 3-4 hours or overnight.
Preheat oven to 350 degrees. Add marinated chicken to a deep, heavy coated cast iron pot or casserole.
Add olives, apricots and preserved lemon peel, scattering around the chicken.
Pour white wine, chicken broth, and lemon juice around the sides of the chicken. The liquid should come up about 1/3 of the way up the side of the chicken.
Sprinkle the brown sugar on top of the chicken.
Cover and bake for 1 to 1 1/2 hours or until internal chicken temperature reaches 165 degrees.