Chicken With Lemon, Cumin, and Mint |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adapted from Bon Appetit. If you want to use lemon oil, directions are at the end of the recipe. Lemon oil must be made 3 weeks in advance. Ingredients:
1 lemon, zest of, removed with a vegetable peeler |
1/2 cup fresh lemon juice |
1/3 cup lemon oil or 1/3 cup olive oil |
2 tablespoons fresh mint leaves, finely shredded |
2 garlic cloves, minced |
1/2 teaspoon paprika, preferably hot |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 boneless chicken thighs, halved lengthwise |
lemon wedge, for serving |
Directions:
1. 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.
2. Add the chicken and turn to coat.
3. Let stand at room temperature for 30 minutes, turning occasionally.
4. Preheat the broiler.
5. 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.
6. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
7. To 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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