Spicy Roasted East Indian-Style Chicken Thighs

• 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

1. Preheat the oven to 400 degrees.
2. Put the chicken thighs in a bowl.
3. Roughly chop the garlic, ginger and jalapeno 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.

chicken, garlic, fresh gingerroot, jalapeno pepper, lemon, tomato paste, salt, ground cumin, ground coriander, olive oil

Taken from www.food.com/recipe/spicy-roasted-east-indian-style-chicken-thighs-498173 (may not work)