SLOW-BAKED CHICKEN LEGS WITH BARBECUE FLAVORS

 A 19-ounce (540 mL) can of diced, crushed or whole tomatoes

½ cup (125 mL) of your favorite barbecue sauce

2 tablespoons (30 mL) of red, white or cider vinegar

2 tablespoons (30 mL) of molasses

2 tablespoons (30 mL) of yellow mustard

1 tablespoon (15 mL) of ground cumin

1 tablespoon (15 mL) of chili powder

1 teaspoon (5 mL) of salt

2 cans (28 ounces/796 mL each) of red or black beans, drained and rinsed

2 red bell peppers, cut into eighths

At least 4 peeled garlic cloves, maybe a few more

6 chicken legs (or 12 thighs, or 12 drumsticks, or your custom blend)

4 green onions, thinly sliced

A handful of fresh cilantro sprigs

2 limes, cut into 8 wedges

Description:

Preheat your oven to 325°F (160°C). Turn on your convection fan if you have one. Get out your favorite heavy covered casserole dish. Make sure the chicken will fit in it in a single layer. Alternatively, use a roasting pan and cover tightly with foil when the time comes.

Splash, pour, measure and sprinkle in the tomatoes, barbecue sauce, vinegar, molasses, mustard, cumin, chili powder and salt. Stir well. Stir in the beans, red peppers and garlic cloves. Nestle in the chicken legs. Cover and put in the oven. Walk away and live a little for about 2 hours, 3 if you’re patient and like more browning. The chicken will become tender and flavorful. You’ll know it’s done when you can easily slip out the bones.

Serve and share on a festive platter, casually sprinkled with green onions and cilantro sprigs, with lime wedges tucked in at the sides.