Spicy Chicken Thighs

This I found on an excellent cooking site: The Wednesday Chef.
This is an absolutely wonderful exotic use for .39/lb chicken quarters!!! Talk about an inexpensive impressive and flavorful meal. Serve this with rice of your choice...I prefer jasmine rice, but any type will do. Also, I prepare a simple tossed salad with ginger dressing.

Spicy Roasted Chicken Thighs
Serves 4
8 chicken thighs, with skin, pierced all over with a small knife
5 cloves garlic, peeled
1 2-inch piece fresh ginger root, peeled
1 small jalapeño pepper, seeded
Juice and zest of 1 whole lemon
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1 teaspoon cumin powder
1 teaspoon coriander seeds or ground coriander
1. Heat oven to 400 degrees. Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
2. Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
3. Put thighs, skin side up, in a roasting pan. Roast for 45 minutes or until done.