Spicy Roasted Chicken Thighs
Spice up your weeknight chicken!
Servings 6
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
- Juice and zest of 1 whole lemon
- 2 tablespoons tomato paste
- ½ teaspoon salt or to taste
- 1 teaspoon cumin powder
- 1 teaspoon of fennel seeds or coriander
Instructions
- Heat oven to 400 degrees, place chicken thighs in a baking dish and set aside.
- Add garlic, ginger, cumin, salt, fennel seed, jalapeno, tomato paste, lemon juice and zest to small food processor and grind to a chunky paste.
- Spread mixture thoroughly and evenly over the chicken. At this point, you can cover, and refrigerate for up to a day.
- Roast for 25 to 35 minutes or until done.
- Notes
- If you don't have a small food processor, just mince garlic, ginger, and jalapeno and mix. Then add cumin, fennel seed, tomato paste, lemon zest and juice and mix well into a paste.
Notes
If you don't have a small food processor, just mince garlic, ginger, and jalapeno and mix. Then add cumin, fennel seed, tomato paste, lemon zest and juice and mix well into a paste.