Spicy Roasted Chicken Thighs

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
• ½ teaspoon salt, or to taste
• 1 teaspoon cumin powder
• 1 teaspoon coriander seeds or ground coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    607 calories; 44 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 44 grams protein; 259 milligrams cholesterol; 567 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

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.