Recipe: Spicy Roasted Chicken Thighs
Adapted from Suvir Saran
Time: 45 minutes
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 jalapeÃ±o 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
1. 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.)
2. Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
3. Put thighs, skin side up, in a roasting pan. Roast for 25 to 35 minutes or until done.
Yield: 4 servings.