Remember those preserved lemons we made last fall? Well, I think I’ve found my favorite use for them yet: this five-ingredient chicken, a recipe which arrived two weeks ago in my mailbox — my real, outdoor mailbox — on a 4×6-inch recipe card.
Shortly after the card, one of three, arrived, I secured it to my fridge, and I made the recipe, chicken thighs with lemon from Canal House, a day later. And then I made it the next day and the next. I should know by now not to be so confounded when simple meets spectacular, but one bite of these thighs left me puzzled: How can this be? How can salt, pepper and preserved lemon alone produce something so tasty? Why have I never used this method — 30 minutes skin side down, 10 minutes skin side up — to cook thighs? How can such a simple method create the crispiest skin, the juiciest meat?