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Add a photoServings: 4
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
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 178 | 69% |
| Total Fat 19.97g | 25% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.2g | |
| Cholesterol 91mg | 30% |
| Sodium 406mg | 17% |
| Potassium 274mg | 8% |
| Total Carbs 4.0g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.85g | 1% |
| Protein 16.39g | 26% |
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