| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Chicken, Main dishes | 4 | Servings |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 | ts | Grated lemon zest colored part of peel |
| 1/2 | c | Fresh lemon juice |
| 2 | tb | Julienned fresh mint leaves + sprigs for garnish |
| 2 | ts | Garlic; minced |
| 1/2 | ts | Hot paprika |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 4 | Chicken wings, tip removed | |
| 4 | Boneless chicken thighs with | |
| Skin; 1 lb, half lengtwise | ||
| Lemon sliced; for garnish |
INSTRUCTIONS
Recipe by: Barbara Chernetz, McCall's Magazine, March '96 Preheat broiler. In large bowl, combine oil. lemon zest, lemon juice, 1 T. mint leaves, 1 tsp. of the garlic, the paprika, salt and pepper until blended. Add chicken and turn to coat well. Arrange chicken on broiler pan rack. Broil 4-6 inches from heat source for 7 minutes per side, turning onc until well browned and cooked through. Transfer chicken to a platter. Sprinkle with remaining 1 Tbsp. mint leaves and 1 tsp. garlic. Garnish with mint sprig and lemon slices.
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