Spicy Roasted Chicken Thighs

In the hopes that you will be persuaded to cook the following dish forthwith, I shall hereby lay out its many advantages over other, inferior, dishes.

1. Ease of preparation. I think you will find that the preparation of this repast requires no special training or expert skill. Requirements include:

  • the mincing of small vegetables, with a knife
  • the squeezing of a citrus fruit
  • the mixing together of generally compatible ingredients

I am in no doubt as to your capability of completing the above tasks, and without hindrance.

2. Speed of preparation. The preparation of this meal, in addition to its manifest ease, has the virtue of taking very little time to accomplish. My conjecture is that the entire culinary construction will take you no longer than three quarters of an hour, including thirty minutes during which you may indulge in some other pursuit, confident in the knowledge that the oven is performing its duties unheeded.

3. Cost of attaining the necessary ingredients. In addition to the above enticements, I think you will discover, if you inspect the ingredient list below, that this is a dish of the utmost economy. I wish to impugn neither your wealth nor your capacity to afford the finer things; I only wish to suggest that surely it is better if those finer things are, on occasion, not so dear.

I trust that you will find this dish one of those finer things, and, indeed, appetizing as well.

Spicy Roasted Chicken Thighs
(Serves 2)

4 chicken thighs
2 or 3 cloves of garlic, peeled
1 1-inch piece of ginger, peeled
1 small chile pepper (like jalapeno), seeded, or a large pinch of cayenne or red pepper flakes
1/2 lemon
1 tablespoon tomato paste
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander

1. Pre-heat oven to 400ºF. Mince garlic, ginger, and chile. Put in a bowl, add the juice of the lemon, the tomato paste, salt, cumin, and coriander. Mix to a paste (if it looks a bit dry, add another spoonful of tomato paste).

2. Rub mixture thoroughly onto chicken. If you want, you can make the recipe up to this point as much as 24 hours in advance, and leave the chicken to marinate, covered, in the fridge.

3. Put thighs in a roasting pan, skin side up, then put in the oven to roast 30-35 minutes, until done.


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