Chicken, pineapple and ’nduja bake

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

½ large, extra-ripe pineapple, peeled (300g)

4 sweet tangerines (or 2 oranges), squeezed to get 100g juice (see notes)

100g chicken bone broth, stock or water

2 tbsp double cream

5g fresh coriander 1 lime, cut into wedges

’Nduja and chipotle paste:

50g ’nduja paste/spread

2 tbsp olive oil

2 tsp tomato purée/paste

½ tsp chipotle flakes

½ tsp paprika

¾ tsp fine salt

about 20 twists of freshly ground black pepper