Spicy Roasted East Indian-style Chicken Thighs

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 chicken thighs, with skin, pierced all over with a small knife
• 5 garlic cloves (i used only 2 garlic cloves)
• 2 inches piece fresh gingerroot, peeled
• 1 small jalapeno pepper, seeded
• 1 lemon, juice and zest
• 2 tablespoons tomato paste
• 1/2 teaspoon salt (to taste)
• 1 teaspoon ground cumin (i used cumin seeds)
• 1 teaspoon ground coriander
• olive oil

Recipe

• 1 preheat the oven to 400 degrees.
• 2 put the chicken thighs in a bowl.
• 3 roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. process to a paste.
• 4 use a pastry brush and rub the spice paste all over the chicken thighs.
• 5 place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
• 6 roast in the oven for 45 minutes.
• 7 serve hot or at room temperature.