Broiled Chicken with Golden Raisin and Onion Chutney

Got this from Martha Stewart's site....

Caramelize one onion (halved and sliced) and 1 1/2 t coarse salt in 2 T olive oil - medium until translucent, then med-low for 15-20 minutes. When golden brown, add 1/3 c of golden raisins, cook until plump and beginning to brown. Add 1/2 t ginger (calls for crystallized ginger, but didn't have on hand so I used ground ginger). Cook for a couple minutes, then add 1/2 c water and cook on medium. Reduced, stir occasionally until pan is dry. Add 2 T champagne vinegar (used 1 T apple cider instead) and cook a bit longer.

Just salted and peppered chicken thighs and legs (skin on), brushed with olive oil and broiled.

Served with noodles and peas. Would like to try with a wilted green and Israeli couscous.