Spicy Roasted Chicken Thighs

Adapted from Suvir Saran
Originally published with THE MINIMALIST; Crossing Over to the Dark Side, By Mark Bittman, July 14, 2004

TOTAL TIME

45 minutes

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 jalapeño 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

Preparation

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