Chicken, pineapple and ‘nduja bake

Instructions

1. Step 1

   Preheat the oven to 180°C/gas mark 6

2. Step 2

   Put all the ingredients for the paste into a large bowl and mix together. Add the chicken, garlic and three-quarters of the sliced onion and mix well so everything is coated evenly

3. Step 3

   Tip the onions and garlic into a 28cm ovenproof cast-iron skillet or similar-sized baking dish and spread out. Place the chicken thighs on top, skin side up and spaced apart

4. Step 4

   Cut the pineapple into 4 rounds, then cut each round into quarters, removing the hard core (you should have about 300g)

5. Step 5

   Add the pineapple to the bowl with the remnants of the paste, mix to coat with whatever's left there, then arrange the pineapple around the chicken

6. Step 6

   Pour the tangerine juice around the chicken (don’t get the skin wet), then bake for 20 minutes

7. Step 7

   Remove from the oven and pour the stock or water into the pan around the chicken (again, don’t get the skin wet)

8. Step 8

   Return to the oven for another 20–25 minutes, or until the chicken is cooked through and the skin is browned and crispy

9. Step 9

   If you have a blowtorch, use it to char the pineapple a little

10. Step 10

    Drizzle the cream into the sauce

11. Step 11

    Toss the coriander and the remaining sliced onions together with a tiny bit of oil and salt and arrange on top

12. Step 12

    Serve from the pan, with the lime wedges alongside