Ingredients
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium onion, finely minced
5 garlic cloves, roughly chopped
Pinch of ground cumin
Kosher salt
Freshly ground black pepper
1 cup chopped fresh mmt
1 cup chopped fresh cilantro
Zest and juice of 1 orange
Zest and juice of 2 limes, plus 1 lime for serving
3 tablespoons dark rum
Olive oil spray
1 large onion, sliced into wheels
8 or so organic chicken pieces
Preparation
1
Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper; reduce the heat to low, and sauté about 10 minutes, until the onion softens. Transfer mixture to a blender; add the mint and cilantro, zests, juices, and rum; and purée. Reserve 1/2 cup of the purée; use the rest to marinate the chicken for a few hours in the refrigerator.
2
Preheat oven to 400°F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.
3
When nicely browned, transfer chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return chicken to skillet, skin side down, salt and pepper liberally, and pour marinade over. Transfer skillet to oven; bake 30 minutes.
4
Using tongs, flip each piece over, return to oven, bake 30 minutes more, or until chicken-especially thighs, if you’re using them-is fully cooked. Remove chicken; transfer to a serving platter. Pour reserved 1/2 cup purée into pan and mix it with a spatula. Pour this sauce over chicken. Serve with lime wedges and a small bowl of salt to pass around.
