Chicken Thighs With Preserved Lemon And Tomato Tart

 

My love of lemons is no secret. Since I was a kid, I've eaten lemon slices like candy, but somehow I'd never tried preserved lemon until this week. When I saw Canal House's recipe for chicken thighs with preserved lemon on two of my favorite blogs, I had to try it. (Seen here and here.) Honestly, this method for cooking chicken produces the crispiest skin I've ever tasted. Count me in as a huge fan of preserved lemon, I can't wait to try them on pizzas and pastas. 

Mimi Thorisson's tomato tart, was a favorite of mine last summer. Making it this week was a fun celebration of the early start of tomato season. I've been using the heirloom cherry tomatoes from the co-op in just about every meal this week. I just can't get enough. I used the puff pastry recipe from Mimi Thorisson's book, A Kitchen in France. Making your own puff pastry is fairly depressing because you have to come to terms with exactly how much butter is in the dough. While the dough was delicious, I'd honestly recommend just buying frozen dough. 

Pre-heat oven to 400°. Melt 2 tablespoons of butter and 1 tablespoon of sugar in a skillet over medium heat. When the mixture begins to caramelize, add 1 pint of cherry tomatoes. Cook for 5 minutes, stirring constantly. Add an additional tablespoon of sugar, 2 teaspoons dried oregano, salt, and pepper. Stir in 2 tablespoons balsamic vinegar and simmer until reduced, about two minutes. Place tomatoes and sauce in a tart pan, put the puff pastry on top and tuck the pastry into the sides of the pan. Bake for 25 minutes. Let rest for 5 minutes before flipping the tart onto a plate. Garnish with fresh sprigs of thyme. 

Heat 1 1/2 teaspoons of olive oil in a skillet over medium-low heat. Season the chicken thighs with salt and pepper while the oil heats. Place the chicken thighs skin side down in the oil. Cook for 15 minutes. To prevent the skin from sticking, use a fork to lift the thighs slightly every few minutes. Don't move the thighs too much though, just wiggle them a bit. After 15 minutes, flip the thighs, stir in the diced rind of half a preserved lemon, and cook for another 15 minutes.