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.

　　

Ingredients

Makes 4 servings

　　Zest of 1 lemon, removed with a vegetable peeler

　　1/2 cup fresh lemon juice (about 2 large lemons)

　　1/3 cup lemon oil or olive oil

　　2 tablespoons finely shredded fresh mint leaves

　　2 garlic cloves, minced

　　1/2 teaspoon paprika, preferably hot

　　1/2 teaspoon ground cumin

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　4 chicken wings, bony tips removed and discarded

　　4 boneless chicken thighs, halved lengthwise

　　Lemon wedges for serving

　　

Step 1

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. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.

　　

Step 2

2. 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.

　　

Step 3

3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.

　　

Step 4

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.

　　Lemon ZestBroadway Books