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Spicy Roasted East Indian-Style Chicken Thighs

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“From the cookbook My Berlin Kitchen: A Love Story by Luisa Weiss by way of Mark Bittman...Serve over basmati rice or couscous. To tone down the spiciness use less fresh ginger and/or use less jalapeno (substitute with a little bit of green jalapeno sauce-Tabasco brand for example).”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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