Recipe Tip: Chicken Thighs with Preserved Lemon

Recipe Tip: Chicken Thighs with Preserved Lemon

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. A light chicken dish that is perfect for warm spring days.



    1. Step 1

      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.
    2. Step 2

      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.
    3. Step 3

      Season with salt and pepper and pour in the white wine.
    4. Step 4

      Then bake at 180°C for 45 minutes until the chicken is cooked through (when the juices run clear).
    5. Step 5

      Cut the courgettes into quarters, remove the core and cut into cubes. Trim the runner beans and halve them lengthwise.
    6. Step 6

      Cut the greens off the fennel and put them aside, halve the fennel bulb and cut it into fine strips.
    7. Step 7

      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.
    8. Step 8

      Season with salt and pepper and drizzle with olive oil.
    9. Step 9

      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.
    10. Step 10

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    11. Step 11

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    12. Step 12

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    13. Step 13

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    14. Step 14

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