Garlic-Cumin Chicken
Quite easy to prepare, and the chicken tasted juicy and the skin was so crispy. Cooked some sliced carrots with the same seasoning and a drizzle of maple syrup as the side dish. Delicious.
Yield
8 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken
thighs, bone in and skin on, visible fat removed |
*
|
| ½ | teaspoon |
salt and black pepper
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 16 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
cumin
ground |
|
| ⅓ | cup |
parsley leaves
finely ground |
|
| 4 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken
thighs, bone in and skin on, visible fat removed |
*
|
| 2.5 | ml |
salt and black pepper
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 16 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
cumin
ground |
|
| 79 | ml |
parsley leaves
finely ground |
|
| 4 | wedges |
lemon
|
*
|
Directions
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 to 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 to 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.
