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Grilled Spring Chicken with Cowboy Baked Cannellini Beans
Serves 2
2 chicken legs
66g BBQ sauce
10g liquid smoke
66g olive oil
2 eggs
Ancho chili butter
Cannellini Beans:
1½ cups Cannellini beans
150ml meat stock
33g crushed garlic
25g smoked sausages
¼ cup mirepox and bayleaf (wrap in muslin cloth)
1 bouquet garni
25g chopped garlic
33ml olive oil
Salt, black pepper
Baked Beans:
3½ cups cooked cannellini beans
40g dried apricots
4ml dark rum
20g chopped garlic
6g ginger powder
3½g Ancho chili powder
33g brown sugar
33ml molasses
6g mustard powder
6ml HP sauce
20ml red wine vinegar
66g smoked bacon
66g dark ale or stout
Liquid from cooked cannellini bean
Rancho Corn Salsa:
66g corn kernel
33g diced tomato
25g chopped coriander
23g red capsicum (skinned and diced)
20ml lemon juice
15ml olive oil
Method:
Cannellini Beans: Put beans in cold water and bring to the boil. Turn off heat and let sit 15 minutes. Drain and wash. Put in pot and cover with stock by 15cm. Add other ingredients and simmer 30-60mins till tender. Drain. Toss in garlic, olive oil and chili.
Baked Beans: Soak apricots in rum for two hours. Drain and chop. Combine all ingredients and mix well. Place first 11 ingredients in earthenware pot and layer bacon on top. Pour in beer and bean liquid to cover by 2cm. Cover, bake for two hours, topping liquid if too dry. Remove bacon and chop. Mix into beans. Season with salt and pepper. Cover and chill overnight. To serve add bean stock and heat.
Corn Salsa: Combine all ingredients and keep chilled.
Chicken: Marinate chicken with BBQ sauce and smoke liquid. Leave overnight. Sear over chargrill and bake in oven till cooked. Fry eggs sunny side up and keep warm.
To Serve: Dish cooked beans into a skillet and place chicken on beans. Top with egg. Spoon corn salsa around the beans and melt a knob of Ancho chili butter over chicken.
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