Chicken With Caramelized Baby Onions And Pears

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80 Breakfasts


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4 small or 2 large firm beurre bosc pears (I used 4 small pears)

40 grams unsalted butter

sunflower oil (I didn't have any so I just used canola oil)

500 grams eschalots or baby onions (I used 250 grams of our native onions, cut the quantity in half because our little native onions here are much stronger)

1 onion, chopped

1 large chicken, jointed (I used 5 leg&thigh pieces...because I like dark meat better)

sea salt and pepper to taste (I just used rock salt)

a good pinch of saffron threads

1 teaspoon ground ginger (now, I don't know if this meant powedered or fresh so I just ground up some fresh ginger)

1 teaspoon ground cinnamon

1-2 tablespoons clear honey (didn't have any "clear" honey, so I used chesnut honey)

100 grams blanched almonds (toasted), for serving (this is optional but I love nuts in food so I included it)

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