INGREDIENTS
°4 onions, peeled and quartered
°60 ml (¼ cup) olive oil
°4 chicken thighs with skin on
°8 unpeeled garlic cloves
°45 ml (3 tbsp.) chopped coriander
°1 lime, for juice
°10 ml (2 tsp.) black pepper, cracked
°30 ml (2 tbsp.) honey
PREPARATION
Put the barbecue at the focal point of the broiler. Preheat broiler 200°C (400°F).
In skillet on medium-high intensity, carmelizing onions in 30 ml (2 tsp) of the oil.
In an enormous baking dish, consolidate the chicken thighs with the onions and the other fixings with the exception of the honey. Salt. Brush thighs with honey.
Heat for 1 hour or until the chicken tissue effectively disengages from the bone, treating the thighs with the skillet squeezes partially through cooking. Present with pineapple and pepper ketchup (see recipe) and a green vegetable, like shriveled spinach.
