Recipe by COOKGIRl
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).
Top Review by mandabears
This wonderful recipe is from one of my favorite new cookbooks and this is a great recipe that I have made several times and enjoyed. I like to cut split chicken breasts in half and use them instead of drumsticks, but drumsticks are delicious, too. Spicey, but not too spicey, easy to make, great with steamed brown rice pilaf and green salad with a nice balsamic dressing.
- 8 chicken thighs, with skin, pierced all over with a small knife
- 5 garlic cloves (I used only 2 garlic cloves)
- 2 inches piece fresh gingerroot, peeled
- 1 small jalapeno pepper, seeded
- 1 lemon, juice and zest
- 2 tablespoons tomato paste
- 1⁄2 teaspoon salt (to taste)
- 1 teaspoon ground cumin (I used cumin seeds)
- 1 teaspoon ground coriander
- olive oil
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Put the chicken thighs in a bowl.
- 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.
- Use a pastry brush and rub the spice paste all over the chicken thighs.
- Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
- Roast in the oven for 45 minutes.
- Serve hot or at room temperature.