Ingredients:
°4 onions, peeled and quartered
°60 ml (¼ cup) olive oil
°4 chicken thighs with skin
°8 unpeeled garlic cloves
°45 ml (3 tbsp.) chopped coriander
°1 lime, for the juice
°10 ml (2 tsp.) cracked black pepper
°30 ml (2 tbsp.) of honey
Methods:
Place the barbecue at the focal point of the grill. Preheat grill to 200°C (400°F).
In a skillet over medium-high heat, caramelize the onions in 30 ml (2 teaspoons) of oil.
In a huge baking dish, consolidate the chicken thighs with the onions and other fixings except for the honey. Salt. Brush the thighs with honey.
Heat for 1 hour or until the chicken tissue effectively pulls away from the bone, treating the thighs with the pan, partially squeezing them as they cook. Serve with pineapple-pepper ketchup (see recipe) and a green vegetable, such as shriveled spinach.
Enjoy !
