1 ½ pounds boneless, skinless chicken thighs

1 cup plain yogurt

2 tablespoons extra virgin olive oil

¼ teaspoon cayenne pepper

¼ teaspoon turmeric

¼ teaspoon black pepper

1 teaspoon coriander seed, toasted and ground in a mortar & pestle

1 garlic clove, grated with a rasp

1 inch fresh ginger root, peeled and grated with a rasp

1 teaspoon kosher salt

Mix the marinade ingredients together and coat the chicken thighs.

Refrigerate covered overnight, or at least 1 hour.

Preheat oven to 425°F. Lightly brush a baking sheet with olive oil.

Lay the chicken thighs in a single layer on the baking sheet and bake for 10-15 minutes, until fully cooked (165° with food thermometer).

Turn on the broiler and move the chicken to the upper rack. Broil until browned in spots, 2-3 minutes.

Serve garnished with fresh coriander leaves and a wedge of lime.

Source:  www.olivea.ca

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