Spicy Roasted Chicken Thighs

• 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 jalapeno 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.
2. Put chicken thighs in a bowl.
3. Mince garlic, ginger and pepper.
4. Toss with all remaining ingredients or put in a small food processor, and grind to a paste.
5. (It is O.K.
6. if the coriander seeds are not fully pulverized.
7. They will add a little crunch.)
8. Rub mixture thoroughly into chicken.
9. At this point, you can cover, and refrigerate for up to a day.
10. Put thighs, skin side up, in a roasting pan.
11. Roast for 25 to 35 minutes or until done.

chicken, garlic, ginger root, jalapeno pepper, lemon, tomato paste, salt, cumin powder, coriander seeds

Taken from cooking.nytimes.com/recipes/7032 (may not work)