Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Chicken thighs -- visible |
| \N \N | Fat removed |
| ½ teaspoon | EACH salt and pepper |
| 2 tablespoons | Butter or margarine |
| 16 larges | Cloves garlic -- peeled |
| 1 tablespoon | Ground cumin |
| ⅓ cup | Finely chopped parsley |
| 4 \N | Lemon wedges |
Season chicken with salt and pepper. Heat butter in a large, heavy nonstick skillet until bubbly.
Add thighs and brown on one side, about 5 minutes. Turn, add garlic, cover and cook over medium-low heat 20-23 minutes, turning several times, until brown on both sides and opaque at the bone. Sprinkle both sides with cumin, increase heat to medium-high and cook, uncovered 3-5 minutes, turning once, until drippings and chicken are crisp.
Removed chicken to serving plates. Spoon on garlic and crisp drippings. Sprinkle with chopped parsley and serve with lemon wedges.
Recipe By : Woman's Day 9-17-96 From: Carol Taillon <taillon@...: Fri, 25 Oct 1996 09:48:26 ~0400 (