Yield: 4 Servings
|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 (