°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
Place the grill at the center of the oven. Preheat the oven to 200°C (400°F).
In a large skillet over medium-high heat, brown the onions in 30 ml (2 tablespoons) of the oil. To book.
In a large baking dish, combine the chicken thighs with the onions and the rest of the ingredients except the honey. Salt. Brush thighs with honey.
Bake for 1 hour or until the chicken flesh easily detaches from the bone, basting the thighs with the pan juices halfway through cooking. Serve with pineapple-peppers ketchup and a green vegetable, such as wilted spinach.