One of my favorite Christmas gifts last year was a subscription to New York Times Cooking. It is chock full of interesting recipes, holiday guides and lovely anecdotes. I get their weekly email with recipe ideas and it always inspires me so much.
One such email contained the recipe you see today. It really looked and sounded good and I had most of it on hand! What a score! Spicy is misleading here because these were not that spicy. Or at least they weren't in my book. But that is okay, because these chicken thighs were delicious!
I highly recommend marinating these way ahead of time to get the full flavor. They are so good and tangy and I promise, they are not spicy! You can cut the cayenne if you don't believe this nola girl! I served them with fully loaded cauliflower, which is one of my faves! Full recipe to follow the montage.
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| Look how delicious! |
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| All marinaded and ready to go! |
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| Out of the oven and ready to go! |
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| Pin it for winner winner chicken dinner! |
1 2-inch piece fresh ginger root, peeled and minced
cayenne pepper to taste (none to up to a teaspoon or so depending on your heat preference)
Juice and zest of 1/2 lemon
2 tablespoons tomato paste
½ teaspoon salt, or to taste
1 teaspoon cumin powder
1 teaspoon ground coriander
Put chicken thighs in a bowl. Put all remaining ingredients except onion in a small food processor, and grind to a paste. Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day. Heat oven to 400 degrees. If using onion, scatter it in an oven safe pan. Put thighs, skin side up on top.. Roast for 35 to 45 minutes or until done.
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