| 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 <taillon@access.mountain.net>
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