8 chicken thighs -- visible fat removed 1/2 tsp EACH salt and pepper 2 tbsp butter or margarine 16 lg cloves garlic -- peeled 1 tbsp ground cumin 1/3 c finely chopped parsley 4 lemon wedges 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 20-23 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 3-5 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.
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