Sticky chicken thighs. Oh, honey. This was good!

Last week I found myself at Mabry's Market, where I picked up a jar of handmade preserved lemons.

Chopped up and tossed into salads, stews and sautes, preserved lemons add a bright, nuanced burst of flavor in one speedy step.

Susan Bishop, the market's owner, shared her favorite Nigel Slater recipe for sticky chicken thighs with preserved lemons and honey.

The chicken practically melted off the bone, and its taste and smell were wonderful!

I served the crispy-skinned thighs with orzo, mixed with some of the olives, parsley and lemon mixture.



1 teaspoon coarse black pepper
2 lemons, juiced only
Dollop of grainy mustard
Good squeeze or two of runny honey
2 garlic cloves, crushed
6 large chicken thighs, bone in and skin on
Sea salt to taste
2 - 3 preserved lemons
Handful of green olives, pits removed and sliced
Small handful fresh flatleaf parsley, leaves only

Preheat oven to 400 degrees. In a medium bowl add the lemon juice, honey, mustard and garlic. Mix well.

Place the chicken thighs in a medium roasting pan and pour the honey mixture over the chicken. Let marinate for at least an hour in the fridge. Sprinkle with sea salt, then cook in oven for 45 minutes, turning halfway after 20 minutes.

Meanwhile, cut the preserved lemons open and remove the soft flesh to leave just the lemon rind (discard the flesh). Cut the rind into strips and toss together with the olives and parsley.

Serve the chicken thighs sprinkled with the olive, parsley and preserved lemon mixture.

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