Grilled Chicken Legs with Bean Salad and Potato Cakes

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.

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.

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.

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.

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.

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.

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

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