1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Clean chicken pieces and set aside.
3. Combine onion, garlic, walnut oil, salt, pepper, and paprika in a small bowl. Pour one-third of the mixture on the bottom of a large Pyrex pan. Lay chicken pieces on top.
4. Pour the remaining two-thirds of the mixture on top of the chicken, covering each piece.
5. Cover well with foil, place in the oven, and bake for one and 1/2 hours.
6. Meanwhile, mix together the lemon juice, ginger, and honey in a small saucepan. Stir over low heat until warm but not boiling. (Alternatively, microwave in a small bowl for 30 seconds, stir, and microwave for another 30 seconds.)
7. Spoon over chicken pieces and bake uncovered for half an hour, basting once or twice in the middle.
8. Remove from oven, cover, and let sit a few minutes before serving.
You can sub four whole bottoms for the thighs, but personally I prefer thighs in this recipe, as they really absorb the flavor and sauce more.
If you don’t use paprika on Pesach, omit it. If you don’t have fresh ginger, do not use powdered ginger. It doesn’t give it the same kick, and the flavor is different.