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Categories:Viewed: 39 - Published at: 4 years ago
Ingredients
- 8 chicken thighs, with skin, pierced all over with a small knife
- 5 cloves garlic, peeled
- 1 2-inch piece fresh ginger root, peeled
- 1 small jalapeno pepper, seeded, or cayenne to taste
- Juice and zest of 1 whole lemon
- 2 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander seeds or ground coriander
Method
- Heat oven to 400 degrees.
- Put chicken thighs in a bowl.
- Mince garlic, ginger and pepper.
- Toss with all remaining ingredients or put in a small food processor, and grind to a paste.
- (It is O.K.
- if the coriander seeds are not fully pulverized.
- They will add a little crunch.)
- Rub mixture thoroughly into chicken.
- At this point, you can cover, and refrigerate for up to a day.
- Put thighs, skin side up, in a roasting pan.
- Roast for 25 to 35 minutes or until done.
