Chicken Thigh with Bean Salad and Potato Patties

Ingredients

• 2 shallots
• 2 red chili peppers
• 2 Garlic cloves
• 1 tsp thyme leaves
• 2 Bay leaves
• 3 tsp allspice berries
• Salt
• pepper (ground)
• 4 large chicken thighs
• 700 g potatoes
• Salt
• pepper (ground)
• nutmeg
• 1 tbsp potato starch
• 3 egg yolks
• 1 Tbsp soft butter
• 4 tbsp whipping cream
• butter fat (for frying)
• 250 g dried black beans
• 1 tbsp vinegar
• Salt
• pepper (ground)

Instructions

1. 1.

   Soak the beans overnight in cold water, then simmer in about 1 l of water for approximately 1 hour until tender. Drain and season with vinegar, salt, and pepper.

2. 2.

   For the chicken thighs peel and roughly chop the shallots. Halve the chili peppers lengthwise, deseed, wash, and finely dice them. Peel and finely mince the garlic. Chop the thyme leaves and bay leaves.

3. 3.

   Briefly toast the allspice berries in a small pan without fat until fragrant, then crush them in a mortar. Blend the crushed allspice with the other prepared ingredients for the marinade in a blender or electric food processor, seasoning with salt and pepper.

4. 4.

   Wash and pat dry the chicken thighs. Rub them with the marinade and cover; refrigerate for about 6 hours to marinate.

5. 5.

   Place the marinated chicken thighs on a grill that is not too hot. Grill for approximately 30–35 minutes, turning occasionally.

6. 6.

   For the potato patties peel the potatoes and cook in salted water for about 20 minutes. Drain, let cool slightly, then press through a potato ricer into a bowl. Mix in starch, egg yolks, butter, cream, salt, pepper, and nutmeg.

7. 7.

   On a floured work surface roll the dough into a log and cut into slices about 2 cm thick.

8. 8.

   Pan‑fry the patties in hot butter fat for about 3–4 minutes on each side over medium heat until golden brown.

9. 9.

   Plate the grilled chicken thigh with black beans and potato patties and serve.