Ignore the first word of this recipe! (Spicy Tomatoey Chicken Thighs)

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.

Spicy Tomatoey Chicken Thighs
Look how delicious!
Spicy Tomatoey Chicken Thighs
Mix up that marinade.  No cast photo because I did it all ahead of time.



Spicy Tomatoey Chicken Thighs
All marinaded and ready to go!
Spicy Tomatoey Chicken Thighs
The onions were a random addition and we loved how they turned out.  It inspired further dinners!

Spicy Tomatoey Chicken Thighs
Out of the oven and ready to go!
Spicy Tomatoey Chicken Thighs
Yummy with fully loaded mashed cauliflower!

Spicy Tomatoey Chicken Thighs
Pin it for winner winner chicken dinner!


Spicy Tomatoey Chicken Thighs (adapted from the New York Times)

4 chicken thighs, with skin, pierced all over with a small knife
5 cloves garlic, peeled and minced
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
1 tablespoon avocado oil or other high heat oil

Optional: 1 small onion, sliced

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.

Happy Cooking!

Missy

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