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1
Heat oven to 400 degrees Fahrenheit.
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2
Put the chicken into a plastic food bag with 2 tablespoons of the chipotle paste, all the ground coriander, 1 tablespoon oil, a squeeze of lime and a grinding of black pepper.
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3
Marinate for 30 minutes or up to 24 hours.
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4
Place chicken in a roasting pan; scatter the onion around, drizzle with a little more oil.
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5
Roast for 1 hour until the chicken is dark golden and crisping on top.
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6
After 30 minutes, tuck the garlic in around the chicken.
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7
Lift the chicken and onions out of the pan onto a big plate.
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8
Turn the oven to low and keep the chicken warm, uncovered.
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9
Place the tin on the burner; spoon off excess fat; add most of the chili pepper and fry for 2 minutes until fragrant.
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10
Stir in the dark brown sugar, tomato paste and remaining chipotle paste.
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11
Add the chicken stock and bubble down for about 5 minutes until you have a sticky sauce.
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12
Season with salt and pepper and another squeeze of lime juice.
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13
(The chicken will keep in a low oven, uncovered, for up to half an hour.
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14
You can also decant the sauce into a saucepan and reheat it.)
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15
To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chili.
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16
Serve with salad, salsa and wedges.
