Onion fritters with chicken in tandoori BBQ sauce

Ingredients:

• 450 g of skinless and boneless chicken thighs
• 2 tbsp. l. olive oil
• 1 tbsp ground coriander
• Salt and ground black pepper
• 2 tbsp (30 g) butter
• 1 small onion, finely diced
• 2 cloves of garlic, thinly sliced
• 1 tbsp. chopped fresh peeled ginger
• 2 tablespoons Tandoori masala spice mix
• 1 can (425 g) of tomato sauce
• 2 tbsp. molasses
• 2 tablespoons freshly squeezed lemon juice
• 1 tbsp. apple cider vinegar
• 1 tbsp light brown sugar
• 1 tbsp chopped fresh cilantro leaves
• Pancakes (see recipe below)
• Chopped green onions for garnish

Onion pancakes:

• 1/2 cup premium wheat flour
• 1.5 tsp baking powder
• A pinch of salt
• 1.5 tbsp. ricotta cheese
• 3 eggs category CO
• 1/4 cup milk
• 4 finely chopped green onions
• Butter for frying

Preparation:

1. Preheat oven to 190°C.
   
   Place the chicken thighs on a rimmed baking sheet, drizzle with olive oil, add ground coriander, and season with salt and pepper to taste. Roast the chicken in the oven until cooked through, about 30 minutes, or until a thermometer inserted into the thickest part of the thigh registers 160°F (71°C).
2. BBQ sauce: Meanwhile, melt the butter in a large, deep skillet over medium heat. Add the onion, garlic, and ginger, and season with salt. Saute until the onion is soft and translucent. Add the Tandoori Masala mixture and saute for a couple of minutes, until the spices are fragrant. The onion should not brown or stick to the bottom of the pan.
3. Add the tomato sauce, molasses, lemon juice, vinegar, and brown sugar. Simmer until thickened, about 15-20 minutes. Season with salt and pepper to taste and stir in the chopped cilantro. (The barbecue sauce can be made a day in advance and reheated before serving.) If the sauce becomes too thick, add a few tablespoons of water to achieve the desired consistency.
   
   Remove the chicken from the oven, transfer it to a cutting board, and let it rest for a few minutes. Cut the chicken into 1-cm strips and toss with the sauce. Keep warm.
4. To serve, place the hot pancakes on a serving platter and top with the tandoori chicken. Sprinkle with green onions and serve.
   
   Onion pancakes: In a small bowl, combine the flour, baking powder, and salt. In a medium bowl, combine the ricotta, eggs, and milk. Fold the flour mixture into the ricotta mixture, then stir in the green onions.
   
   Heat a frying pan over medium-low heat. Lightly grease it with butter, then pour a heaping tablespoon of batter into the pan. Cook until the bottom is golden brown and the edges are starting to dry, about 2-3 minutes. Flip the pancake over and cook until golden brown, about another minute. Repeat with the remaining batter.