Ingredients
- 8 x Chicken thighs, visible fat removed
- 1/2 tsp EACH salt and pepper
- 2 Tbsp. Butter or possibly margarine
- 16 lrg Cloves garlic, peeled
- 1 Tbsp. Grnd cumin
- 1/3 c. Finely minced parsley
- 4 x Lemon wedges
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Garlic Cumin Chicken
Servings: 4
Directions
- Season chicken with salt and pepper. Heat butter in a large, heavy nonstick skillet till bubbly.
- Add in thighs and brown on one side, about 5 min. Turn, add in garlic, cover and cook over medium-low heat 20-23 min, turning several times, till brown on both sides and opaque at the bone. Sprinkle both sides with cumin, increase heat to medium-high and cook, uncovered 3-5 min, turning once, till drippings and chicken are crisp.
- Removed chicken to serving plates. Spoon on garlic and crisp drippings.
- Sprinkle with minced parsley and serve with lemon wedges.
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