Ingredients: serves 4
4 large chicken legs, 1 heaping tablespoon salt, 1 teaspoon hot Red Gold (hot cherry pepper paste), 1 level tablespoon mustard, 1 teaspoon marjoram, 3 tablespoon cooking oil
Beans: 1 onion (2 teaspoon onion cream), 4 tablespoon cooking oil, 1/4 teaspoon salt, pinch of ground black pepper (1/4 teaspoon hot Red Gold cherry pepper paste), 1 bay leaf, 5 1/4 oz/15 dkg tomato paste, juice of 1/2 lemon, 1-2 tablespoon powdered sugar, 1/8 teaspoon ground rosemary,
1/8 teaspoon thyme, 18 oz/50 dkg cooked white, beans (may use canned)

Scrape off any possible feather remnants from the chicken, wash and pat them dry. Combine the salt, Red Gold, mustard, marjoram, and oil, and thoroughly rub into the chicken. Place them into a baking dish with skin side down, cover with tin foil, and bake slowly in a slightly lower than moderate
oven (330°F/165°C; 280°F/140°C convection oven) 30 minutes. Next, remove the foil, increase heat to 380°F/190°C; 340°F/170°C convection oven, and bake another 15-20 minutes until the chicken is
crisp and rosy. Peel the onions and either mince them fine or grate them. Heat the oil in a high-rimmed skillet or pan, toss in the onions and brown to a golden yellow on medium heat 2-3 minutes. If using onion cream, it is sufficient to simply heat it up. Pour in about 7 oz/2 dl water, add salt and pepper, toss in the bay leaf, cover, and cook on low
heat 6-8 minutes so the raw taste of the onions disappears. Flavor with the tomato paste, strained lemon juice, powdered sugar, and season with a pinch of powdered rosemary, and thyme. Finally, add
the strained, cooled beans, cover and refrigerate. To serve, place a hot chicken leg on each plate, drizzle with a few drops of lemon juice and pile some of the cold beans on the side.
Preparation time: 2 hours
Calories per serving: 933
Skill: Easy to prepare