This recipe is also in my cookbook, Cooking for the Specific Carbohydrate Diet 2nd Edition, page 156.If it's not summer by you, or you don't have a grill, you can cook the chicken at a broil setting in your oven: broil the chicken thighs for 8 to 10 minutes on each side.I usually have whole coriander seeds on hand, and then grind them about halfway to powder consistency. This gives the chicken a bit of a crunch once it's grilled. If you prefer no crunch, grind the coriander and the other whole spices to a powder for a smooth paste. Whole spices are more potent than pre-ground spices, but it means a bit more work on your part. You can use a mortar and pestle or a spice grinder (coffee bean grinder) to grind the whole spices into a powder. Or just use the pre-ground versions.
Servings: 6servings
Calories: 528kcal
Ingredients
8garlic clovessmashed and peeled
2tablespoonsground cumin
2tablespoonsground corianderoptions (I don't always have this and it still comes out great!)
Preheat your grill to around 500ºF (230ºC, or gas mark 8). See recipe notes to broil the chicken in an oven instead of on a grill.
Place the garlic, cumin, coriander, turmeric, ginger, allspice, salt and oil in a food processor and pulse until you have a paste. Alternatively, you can use a mortar and pestle or a blender.
Trim the chicken of excess fat and coat it with the spice paste.
Grill the chicken for about 8 minutes on each side.
Slice and serve. Store leftovers in the refrigerator for a few days.