Recipe: Green Chicken
Description: Through a bit of experimentation, my buddies recreated an Indian dish from one of the local joints.  You'll need an oven, a grill, and a food processor.  As written, it is quite spicy; use less peppers for a more milder flavor.

I have had questions about the number of peppers.  It is intended for that many peppers to be used in the making of this recipe.  I have corrected a mistake where it said it served four; this recipe serves two people.  Double all the ingredients for a family of four.
Ingredients: [{"text": "2 chicken thighs, bone-in skin-on"}, {"text": "1 1/2 heads fresh garlic"}, {"text": "1/2 cup fresh ginger"}, {"text": "10 serrano peppers"}, {"text": "2 bunches cilantro"}, {"text": "1/2 teaspoon olive oil (for cooking)"}, {"text": "2 sprigs mint (optional)"}]
Instructions: In a food processor, combine and mince the garlic, chopped ginger, and serrano peppers.
Heat olive oil on medium high heat in a pan large enough for the chicken thighs.
Saute the garlic, ginger, and peppers in the pan for about three minutes.
In a food processor, finely chop the cilantro and optional mint and add it to the pan.
Bring to a simmer and then reduce heat and cook down until slightly thick.  Remove sauce and set aside.
Add the chicken and cook on medium-high heat for 10 minutes on each side.
Spoon the sauce over the chicken, cover the pan, and cook for 20-30 minutes on medium heat.
Throw on a hot grill for about 10 minutes (flipping the chicken half-way through).
