Chicken, pineapple and 'nduja bake recipe

Ingredients

• 2 tbsp double cream
• 4 skin-on, bone-on chicken thighs, at room temperature
• 4 cloves of garlic, peeled and crushed with the side of a knife
• 1 medium onion, halved and very thinly sliced on a mandolin
• 300 g extra-ripe pineapple, peeled
• 4 sweet tangerines (or 2 oranges), squeezed to get 100g of juice
• 100 g chicken bone broth, stock or water
• 5 g fresh coriander
• 1 lime, cut into wedges
• 50 g 'nduja paste/spread
• 2 tbsp olive oil
• 2 tsp tomato purée (paste)
• 1/2 tsp chipotle flakes
• 1/2 tsp paprika
• 0.8 tsp fine salt
• 20 twists of freshly ground black pepper