Parvine's Indian Lemon Chicken Recipe

• 2 1-inch (2.5 cm) pieces fresh ginger, peeled and coarsely chopped
• 2 cloves garlic, peeled
• 1/4 cup (60 ml) water
• vegetable cooking spray
• 1 tablespoon (15 ml) canola oil
• 4 4-ounce (120 g) boneless and skinless chicken thighs
• 1/2 cup (30 g) chopped cilantro (fresh coriander)
• 1 jalapeAo or serrano chile pepper, seeded and minced
• 1 1/2 teaspoons (7.5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) coriander seed
• 1/4 teaspoon (1.25 ml) ground turmeric
• 1/2 teaspoon (2.5 ml) salt (optional)
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon (5 ml) grated lemon zest

1. Put the ginger, garlic, and water in a food processor or blender..
2. Process to a smooth paste.
3. Set aside.
4. Lightly coat a heavy nonstick skillet with cooking spray.
5. Add oil and place over medium-high heat.
6. Add chicken thighs in a single layer and brown on both sides, about 4 to 5 minutes per side.
7. Transfer chicken pieces to a heated plate.
8. To the skillet, add the cilantro, chile, cumin, coriander seed, turmeric, and salt (if using).
9. Stir constantly until herbs and spices become fragrant, about 1 minutes.
10. Stir in reserved ginger paste, lemon juice, and lemon zest.
11. Return thighs to the skillet and spoon sauce over the tops.
12. Cover and simmer for 5 minutes.
13. Turn chicken pieces over and simmer, covered, for another 5 minutes, until chicken is cooked through when tested with the tip of a knife.
14. Transfer chicken pieces to a serving platter, spooning sauce over the top.
15. Serve at once

ginger, garlic, water, vegetable cooking spray, canola oil, cilantro, serrano chile pepper, ground cumin, coriander seed, ground turmeric, salt, lemon juice, lemon zest

Taken from cookeatshare.com/recipes/parvine-s-indian-lemon-chicken-78035 (may not work)