| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 8 | Chicken thighs; visible fat removed | |
| 1/2 | ts | EACH salt and pepper |
| 2 | tb | Butter or margarine |
| 16 | lg | Cloves garlic; peeled |
| 1 | tb | Ground cumin |
| 1/3 | c | Finely chopped parsley |
| 4 | Lemon wedges |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 09:48:26 -0400 (EDT) From: Carol Taillon <[email protected]>
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