Put all the ingredients for the ‘nduja and chipotle paste into a large bowl and

mix together. Add the chicken, garlic and three-quarters of the sliced onior

save the rest to serve) and mix well so everything is coated evenly. Tip the

chicken, onions and garlic into a 28cm ovenproof cast-iron skillet or similar.

sized baking dish. Spread out the chicken thighs and arrange, skin side up

on top of the onions and garlic

Cut the pineapple into 4 rounds, then cut each round into quarters, removing

the hard core (you should have about 300g). Add the pineapple to the bow

with the remnants of the paste, mix to coat with whatever’s left there, then

arrange the pineapple around the chicken

Pour the tangerine juice around the chicken (don’t get the skin wet), then bake

for 20 minutes. Remove from the oven and pour the stock or water into the

pan around the chicken (again, don’t get the skin wet) Return to the oven for

another 20-25 minutes, or until the chicken is cooked through and the skinis

browned and crispy. If you have a blowtorch, use it to char the pineapple a litile

Let the chicken rest for 5-10 minutes, then drizzle the cream into the sauce.

Toss the coriander and the remaining sliced onions together with a tiny bit

of oil and salt and arrange them on top. Serve from the pan, with the lime

wedges alongside.