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Grilled Chicken Legs with Bean Salad and Potato Cakes

Grilled Chicken Legs with Bean Salad and Potato Cakes
7 h.
Preparation
19 h.
Ready in
easy
Difficulty

Ingredients

for 4 servings
For the grilled chicken legs
2 Shallots
2 red Chile peppers
2 Garlic cloves
1 teaspoon Thyme leaves
2 Bay leaves
3 teaspoons Allspice berries
Salt
freshly ground Pepper
4 Chicken thighs
For the potato cakes
700 grams Potatoes
Salt
freshly ground Pepper
Nutmeg
1 tablespoon Potato starch
3 Egg yolks
1 tablespoon softened Butter
4 tablespoons Whipping cream
Clarified butter (to saute)
For the beans
250 grams dried black Beans
1 tablespoon Vinegar
Salt
freshly ground Pepper
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Preparation steps

1

For the beans: Soak the beans in cold water overnight and drain. Place the beans in a saucepan with about 1 liter (approximately 1 quart) of cold water, bring to a boil, reduce to a simmer and cook until tender, about 1 hour. Drain, transfer to a bowl and stir in the vinegar, season with salt and pepper.

2

For the chicken legs: Peel and coarsely chop the shallots. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and finely chop. Peel garlic and chop finely. Chop the bay leaves.

3

Toast the allspice in a small dry skillet until fragrant then crush in a mortar. Transfer to a blender along with the shallots, chilies, garlic, bay leaves and thyme and puree, season the marinade with salt and pepper.

4

Rinse the chicken legs and pat dry. Place in a dish and pour the marinade over, turning the legs to coat. Cover and refrigerate 6 hours.

5

Heat the grill to medium and lightly oil the grates. Grill the chicken, turning it as it cooks and brushing occasionally with the marinade until cooked through, 30-35 minutes.

6

For the potato: Peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, let cool slightly, then press through a potato ricer into a bowl and stir in the cornstarch, egg yolks, butter and cream, season with salt, pepper and nutmeg.

7

On a floured surface roll the potato dough to a rope and cut into 2 cm (approximately 3/4-inch) thick slices.

8

Heat the clarified butter in a skillet and saute the potato cakes over medium heat until golden brown on both sides, 3-4 minutes.

9

Serve the grilled chicken with the beans and potato cakes.