Ingredients
8 chicken thighs, skin on and bone in or 4 skin on, bone in chicken breasts  
4 tsp Portuguese chicken spice or 1 tsp salt 
1 tbsp oil 
1 medium onion (weighing approximately 225-250g), finely chopped 
2 garlic cloves, finely chopped 
½ tsp chilli flakes 
5 tbsp Mrs Balls 
1 tbsp Worcestershire sauce 
1 x 435g tin of pineapple chunks (juice and fruit) 
300ml chicken stock 
Ground white pepper 
Salt to taste (start with ½ tsp and see) 

Method
Heat the oven to 180C. 

Put the Portuguese spice on the chicken and rub it in.

Heat the oil in an oven proof pan over a medium-high heat and brown the chicken.  The chicken does not have to be cooked through as it will finish cooking through while it bakes in the oven.   

Once the chicken has browned remove it from the pan and put to one side.  Reduce the heat to medium and cook the onion for 3-5 minutes until soft and translucent.  Add the garlic and chilli and cook for a couple of mins until softened, stirring often so that the veg does not catch or burn.  Stir in all the rest of the ingredients and bring to the boil, boil for a couple of mins.  Turn off the heat and check and adjust the seasoning if needed. 

Put the chicken back in the pan and ensure it is covered with the sauce.  Roast the chicken in the oven for 30-40 minutes uncovered (thigh will take longer than breast) until cooked through and sticky.