Lemon and chicken is a classic pairing, but by adding both fresh and preserved lemons to this recipe, the lemon flavour is intensified and it becomes something new. The almost molten sauce is sweet, sticky and utterly delicious. Serve with mashed potatoes (see page 213), lightly cooked green vegetables or a simple salad to counterbalance the richness.
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Preheat the oven to 200°C/180°C fan/Gas 6.
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Place a large ovenproof frying pan over a high heat and, when hot, add the olive oil. Season the chicken thighs with salt and pepper and add them to the pan with the garlic and thyme sprigs. Cook for 2–3 minutes on each side, or until golden brown.
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Meanwhile, slice the fresh lemon very finely on a mandolin, and roughly chop the preserved lemon.
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Add the sherry vinegar to the frying pan and allow to reduce by half before adding the soy sauce and honey. Shake the pan to mix the sauce and reduce the heat to medium–high.
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Pour in the tablespoon of water, then add the fresh and preserved lemons and bring to a simmer and place in the oven for 10–15 minutes, or until the chicken is cooked through and the sauce has reduced to a thick syrup.
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Transfer the chicken to a serving dish and sprinkle with the parsley before serving with green vegetables or a salad.
Chef’s tip To get more juice out of a lemon, heat it in the microwave for 20 seconds on full power before squeezing it. The heat helps break down the membranes in the fruit, which means the juice is released more easily.
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