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.
8 chicken thighs (visible fat removed)
1/2 tsp 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