Chicken with pineapple and nduja | Matching Food & Wine

Ingredients

• 4 skin-on, bone-in 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
• 1/2 large, extra-ripe pineapple (300g peeled weight)
• 4 sweet tangerines (or 2 oranges), squeezed to get 100g juice (see notes)
• 100g chicken bone broth, stock or water
• 2 tablespoons double cream
• 5g fresh coriander
• 1 lime, cut into wedges
• 50g ’nduja paste/spread
• 2 tablespoons olive oil
• 2 teaspoons tomato purée/paste
• 1/2 teaspoon chipotle flakes
• 1/2 teaspoon paprika
• 3/4 teaspoon fine salt
• about 20 twists of freshly ground black pepper