| 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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