Jamaican Chicken Thighs

Ingredients

• 100 g small onions (3 small onions)
• 40 g Ginger (1 piece)
• 3 green chilies
• 1 Lime
• 1 tsp ground allspice
• 0.5 tsp dried thyme
• a pinch nutmeg
• 1 tsp cinnamon
• ground cloves
• 1 tbsp Rapeseed Oil
• 2 tbsp Soy sauce
• Salt
• Pepper
• 1200 g chicken thighs (4 chicken thighs)
• 1 kg pineapple (1 pineapple)
• 125 g red onion (3 red onions)
• 3 stems Thai basil
• 3 stems basil
• 0.5 lemon
• 2 tbsp agave syrup
• 2 tbsp olive oil

Instructions

1. 1.

   For the marination, peel and roughly chop the onions.

2. 2.

   Peel and roughly cut the ginger. Halve the chilies, deseed, and wash them. Squeeze the lime. Blend the ginger and chilies with allspice, thyme, a pinch of grated nutmeg, cinnamon, ground cloves, rapeseed oil, soy sauce, 2 tbsp lime juice, and a pinch each of salt and pepper in a food processor until smooth.

3. 3.

   Wash the chicken thighs, pat dry, and pierce them several times with a sharp knife or kitchen fork.

4. 4.

   Toss the chicken thighs in a bowl with the marinades and cover with cling film for at least 4 hours to marinate.

5. 5.

   Peel the pineapple, quarter it, and remove the core. Dice the fruit flesh.

6. 6.

   Peel the red onions and slice into thin strips.

7. 7.

   Wash all basil stems, shake dry, pluck the leaves, and cut them into very thin ribbons. Squeeze the lemon.

8. 8.

   Mix pineapple, red onion, basil, agave syrup, 2 tbsp lemon juice, and olive oil; let stand for 30–60 minutes. Season with salt and pepper to taste.

9. 9.

   Place the thighs skin‑side up on a greased baking sheet and bake in a preheated oven at 200 °C (fan: 180 °C, gas: level 3) for 40 minutes. Serve the chicken pieces with the pineapple salad.