Thursday, October 9, 2008

Chicken with Lemon, Cumin & Mint

grated zest of 1 lemon
1/4 c. lemon juice
1/4 c. lemon oil (see below) or olive oil
2 tbl finely shredded fresh mint leaves, divided
2 garlic cloves, minced
1/2 tsp paprika
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
4 chicken thighs

Combine the lemon zest, juice, oil, 1 tbl of the mint, the garlic, paprika, cumin, salt and pepper in a small bowl. Put the chicken thighs in a zip-top plastic bag and pour the marinade over it, turning to coat well. Let sit at room temperature for 30 min., turning occasionally.

Preheat the oven to 350F.

Spray a shallow baking dish with cooking spray. Remove the chicken from the marinade and place in the dish skin side down. Bake 20 min. Turn chicken over and bake another 20 min. or until juices run clear. Sprinkle with remaining mint and serve.

4 servings

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