Chicken with Lemon, Cumin, and Mint

Ingredients

• 0.5 cup juice of lemon fresh ( 2 large lemons)
• 4  strips. boneless halved lengthwise
• 0.3 cup olive oil 
• 0.5 teaspoon ground cumin 
• 1  lemon zest with a vegetable peeler
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons mint leaves fresh shredded finely
• 2  garlic clove minced
• 0.3 teaspoon salt 
• 4 servings lemon wedges for serving
• 4  chicken wings 
• 0.5 teaspoon paprika hot

Equipment

• bowl
• sieve
• broiler
• broiler pan

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.
8. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.
9. Lemon Zest
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