Chicken Thighs with Preserved Lemon

Chicken Thighs with Preserved Lemon
© Constantin Fischer

Chicken Thighs with Preserved Lemon

A light chicken dish that is perfect for warm spring days.

Constantin Fischer

For the chicken:

Ingredients (4 servings)
4 chicken legs
1 preserved lemon
12 twig(s) thyme
4 handful garlic
250 ml white wine
salt
freshly ground black pepper
coconut oil

For the vegetables:

Ingredients (4 servings)
1 courgette
125 g runner beans
1 fennel
1 tablespoon(s) demerara or raw sugar
20 black olives
basil
salt
freshly ground black pepper
olive oil
peanut oil
  • Divide the chicken legs at the joints and sear them on both sides with a little coconut oil in a sauté pan or oven dish.
  • Halve the preserved lemons, remove the flesh with a spoon and chop into cubes. Add these to the chicken in the pan along with the garlic and thyme.
  • Season with salt and pepper and pour in the white wine.
  • Then bake at 180°C for 45 minutes until the chicken is cooked through (when the juices run clear).
  • Cut the courgettes into quarters, remove the core and cut into cubes. Trim the runner beans and halve them lengthwise.
  • Cut the greens off the fennel and put them aside, halve the fennel bulb and cut it into fine strips.
  • Briefly fry the vegetables with a little peanut oil in a hot pan. Add sugar and olives to the vegetables and let sit to infuse for a few minutes.
  • Season with salt and pepper and drizzle with olive oil.
  • To serve, arrange the chicken pieces on four plates, pour the thyme-wine sauce over them and place the vegetables alongside, sprinkled with basil and fennel greens.
Constantin Fischer
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