Skillet Preserved Lemon Chicken

Preserved lemons offer a unique salty, tangy, and subtly sweet flavour that works well with poultry, seafood, lamb, and vegetables. To make the marinade, you just dump everything in your blender or processor and blend everything until smooth. Use it to marinate chicken for 1-2 hours. I wouldn’t marinate them longer than 6 hours as acidity in lemon could cook the chicken and change the texture if you leave them too long. The marinade made with preserved lemon gives chicken a unique and mouthwatering intensity of citrus flavour with less sharp acidity than fresh lemon.


½-¾ Preserved lemon, seeds removed 3-4 Garlic cloves, peeled 1 handful Parsley Freshly milled black pepper 4 tbsp Olive oil 4 Boneless chicken quarters (or 6 thighs) 2 tbsp Olive oil 1 Shallot, peeled and finely chopped 2 Garlic cloves, peeled and chopped 120 ml Chicken broth 120 g Crème fraîche 1 tbsp Chopped parsley ¼ Perserved lemon skin, diced 2 tbsp Pinenuts, toasted

In a blender, add preserved lemon, garlic cloves, parsley, a few grinds of black pepper and olive oil. Blend everything together until smooth.
Place chicken in a shallow bowl and pour the marinade over. Massage with your hands until everything is well coated. Let it marinate for 1-2 hours.
Heat a large cast iron to medium heat and add the olive oil. Place chicken legs, skin side down in the hot skillet and cook, until skin is crispy about 7 to 8 minutes, flip chicken thighs and cook for another 15 to 25 minutes or until internal temperature reaches 74C/165F. Transfer chicken to a plate.
Add the shallot and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth and cook for a minute. Reduce heat to low and stir in the crème fraîche. Simmer for about a few minutes, stirring occasionally, or until sauce thickens up a bit.
Return the chicken together with the juice to the skillet. Garnish with parsley, preserved lemon and pine nuts.

22 comments:

Brian's Home Blog 1/5/26 01:24: Oh my, I like lemon chicken and this looks so good!
Tom 1/5/26 02:23: ...another work of art!
Linda's Relaxing Lair 1/5/26 02:25: Lemon chicken...yummy!
foodtravelandwine 1/5/26 02:40: This recipe is a Michelin Star!!..........Abrazotes, Marcela
Anonymous 1/5/26 03:18: Yummy
Ruby Rose and the Big Little Angels 3 1/5/26 07:31: You had me at skillet
Margaret D 1/5/26 09:17: Looks delicious, Angie.
Lola Martínez 1/5/26 09:46: No he cocinado el pollo con limón en conserva, pero sí he visto más de una receta y creo que me gustaría. Al igual que el tuyo que se ve super apetecible.
DEZMOND 1/5/26 10:25: Wishing you a happy May Day, Angie. In my country everybody is picnicking today making burgers out in nature. I made mash potatoes and cornflour breaded marinated Lidl tofu for lunch today.
David M. Gascoigne, 1/5/26 12:24: A hint of citrus adds flavour to just about anything, so sign me up for this one, Angie.
eileeninmd 1/5/26 13:29: Looks delicious Angie, thanks for sharing.
Take care, have a happy day!
My name is Erika. 1/5/26 14:08: You always make chicken look like it's a feast for a king/queen. This one is no exception. It looks amazing. Happy May to you. And by the way, your last post wouldn't open for me, and I couldn't figure out what was up.
Grace 1/5/26 15:23: Angie; esto sabe a delicia pura!
FELIZ DÍA!; con gratificaciones y salud por tu destacadas publicaciones.
Un abrazo.
Tandy (Lavender and Lime) 1/5/26 16:16: I have some preserved lemons just waiting for a recipe!
sotis 1/5/26 17:02: j'adore le poulet au citron, ton petit plat me donne faim!!!! bisous
Bill 1/5/26 21:02: Looks delicious.
Ananka 2/5/26 11:02: Looks nice :-D
Ben | Havocinthekitchen 2/5/26 22:43: Such a bold and flavourful dish, Angie - loving this bright, tangy twist that makes chicken really shine.
Sherry's Pickings 3/5/26 05:08: fabulous flavours angie. I make a version of this too; the flavours are wonderful.
sherry
Cooking Julia 3/5/26 23:32: Your way of cooking this chicken looks perfect!
David Scott Allen 7/5/26 21:24: I preserved so many lemons this winter and I can’t wait to use them in this dish!
Raymund | angsarap.net 8/5/26 01:01: This preserved lemon chicken looks absolutely gorgeous, so bright, citrusy, and full of that deep, savory tang you only get from preserved lemons.