8 chicken thighs with skin, pierced all over with a small knife,
5 garlic cloves, peeled
1 2-inch piece fresh ginger root, peeled,
1 small jalapeno pepper, seeded, or cayenne to taste
Juice and zest of 1 whole lemon
2 Tbsp tomato paste
1/2 tsp salt, or to taste
1 tsp cumin powder
1 tsp coriander seeds or ground coriander
Instructions
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.)
Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
