Lime-Braised Chicken with Pickled Onions

Slice the 2 medium yellow onions as thin as you can — almost translucent. Put them in a bowl.

Squeeze the juice of 2 limes over the onions. Add 2 tbsp white-vinegar, 1/4 tsp salt, and 1 tsp white-sugar. Toss well and set aside to soften while you cook.

Heat 2 tbsp olive-oil in a wide pot or deep skillet over medium heat. Add the remaining sliced yellow onion and cook, stirring, until soft and golden — about 6 minutes.

Add the 5 cloves minced garlic and cook 1 minute more until fragrant.

Pour in 1/2 cup tomato-sauce, the juice of 2 limes, and 1 tsp cumin. Stir and let it simmer gently for 2 minutes.

Season the 8 chicken thighs all over with 1 tsp salt and 1/2 tsp black-pepper. Nestle them into the simmering braising liquid.

Cover and cook over medium-low heat for 25 minutes, turning once, until the chicken is cooked through and tender.

Uncover and let the sauce reduce slightly for 5 minutes — it should coat the chicken nicely.

Remove from heat and stir in the roughly chopped cilantro. Let it wilt in the residual heat.

Squeeze the juice of 1 more lime over the top. Serve with the pickled onions alongside — their brightness cuts through the braised richness beautifully.