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).
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- 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
- 1Preheat the oven to 400 degrees.
- 2Put the chicken thighs in a bowl.
- 3Roughly 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.
- 4Use a pastry brush and rub the spice paste all over the chicken thighs.
- 5Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
- 6Roast in the oven for 45 minutes.
- 7Serve hot or at room temperature.
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Nutritional Facts for Spicy Roasted East Indian-Style Chicken Thighs
Serving Size: 1 (219 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 417.3
- Calories from Fat 260
- Total Fat 28.9 g
- Saturated Fat 8.0 g
- Cholesterol 157.9 mg
- Sodium 499.0 mg
- Total Carbohydrate 4.8 g
- Dietary Fiber 1.1 g
- Sugars 1.5 g
- Protein 33.3 g
The following items or measurements are not included: