6 boneless chicken thighs*
1 TBSP paprika
1 TBSP ground cumin
1 TBSP ground coriander
1 TBSP curry powder
salt & freshly ground black pepper
1/2 cup roughly chopped onion
3 cloves garlic
1 TBSP fresh ginger
2 scallions, light green and white part only
Juice from 1 lemon
1/2 cup cilantro leaves and stems, washed
1/2 cup Greek-style yogurt
water as needed
Combine the dry spices and season chicken thighs.
In a food processor or blender combine the remaining ingredients and blend until smooth, using a little water as needed. Pour over the chicken and mix well. Marinate for up to 24 hours.
Roast the chicken in a 375-degree oven for 30 minutes. Increase the heat to 425 degrees and roast for an additional 5 minutes. Top with additional chopped cilantro and a squeeze of fresh lemon.
*This recipe can also be made with bone-in thighs. Increase cooking time to 45 minutes or until an internal temperature of 165 degrees is reached
