Spicy Roasted East Indian-Style Chicken Thighs |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the cookbook My Berlin Kitchen: A Love Story by Luisa Weiss by way of Mark Bittman...Serve over basmati rice or couscous. To tone down the spiciness use less fresh ginger and/or use less jalapeno (substitute with a little bit of green jalapeno sauce-Tabasco brand for example). Ingredients:
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 |
Directions:
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.
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