Rind from half a preserved lemon, finely diced (you can substitute rind from a regular lemon)
Lemon wedges for serving
Instructions
Put the olive oil into a large, heavy skillet over medium heat. Season the chicken thighs liberally with salt and pepper. Add the thighs to the skillet, skin side down, and cook them until the fat has rendered out and the skin is a deep, golden brown and crispy. This should take about 15-30 minutes. Resist the urge to peek!! You may need to adjust your heat, depending on your stove, if the skin starts to burn before it gets brown.
Once the skin is nicely browned all over, turn the thighs over. Stir in the preserved (or regular) lemon rind into the fat in the skillet. Continue cooking until the meat closest to the bone is fully cooked, about 15 more minutes.
Serve the thighs with the tangy, lemony drippings from the pan.