Chicken with Lemon, Cumin, and Mint

4.3(44)

This is a dish you might be served in a café in the Middle East. It's simple and flavorful and makes a quick dinner; it's also great for a picnic.

by Lori Longbotham·published 2004-08-20

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Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (12)

serves

Zest of 1 lemon, removed with a vegetable peelerlemon
1/2 cup fresh lemon juice (about 2 large lemons)lemon
1/3 cup lemon oil or olive oiloil
2 tablespoons finely shredded fresh mint leavesmint
2 garlic cloves, mincedgarlic
1/2 teaspoon paprika, preferably hotpaprika
1/2 teaspoon ground cumincumin
1/4 teaspoon saltsalt
1/4 teaspoon freshly ground black pepperpepper
4 chicken wings, bony tips removed and discardedchicken-wings
4 boneless chicken thighs, halved lengthwisechicken-thighs
Lemon wedges for servinglemon

Instructions (4 steps)

011. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
022. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.

04To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.

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