- 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
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.
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.
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.
Using tongs, flip each piece over, return to oven, bake 30 minutes more, or until chickenespecially thighs, if you're using themis 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.