CHICKEN ALA TURK

2 tablespoons cumin seeds 
1 small onion, coarsely chopped 
4 to 6 garlic cloves 
1 tablespoon paprika (preferably part sweet, part hot) 
Juice of 1 lemon 
1 cup plain whole-milk yogurt 
12 chicken thighs
Salt and freshly ground pepper 

Lemon wedges for garnish 

Toast the cumin seeds over medium heat until dark and fragrant, then grind to a powder in a mortar or spice grinder. 

In a food processor pulse the onion, garlic, paprika, cumin and lemon juice until almost pureed. Add the yogurt and pulse just to blend. 

Put the chicken thighs in a glass or other non-reactive dish. Pour the yogurt marinade over them and coat thoroughly. Cover and refrigerate overnight, or for at least 8 hours. Grill or broil until the skin is crisp and the juices are clear. Serve with lemon wedges. Serves 4 to 6