Spicy Roasted East Indian-Style Chicken Thighs - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400 degrees.
Put the chicken thighs in a bowl.
Roughly chop the garlic, ginger and jalapeno 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.