Black bean pot with chicken

Ingredients for 2 servings:

• 6 chicken drumsticks
• some flour for dusting
• 200 g beans, black, cooked (can or bag)
• 1 onion(s)
• 1 tsp mustard seeds, brown
• 1 garlic clove(s)
• ½ chili pepper(s)
• 250 g tomatoes
• ¼ liter vegetable broth or chicken broth
• some oil for frying
• Salt and pepper, freshly ground
• ½ lime(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the chicken thighs, dry them, season with salt and pepper, and dust them lightly with flour. Dice the onion. Dice the tomatoes. Rinse the beans in a sieve and drain well. Finely chop the garlic. Skin and deseed the chili pepper and cut into fine strips. Adjust the spice level to taste. Brown the chicken thighs on both sides in a deep pan, remove from the pan, and set aside until ready to use. Sauté the onion and chili in hot fat, add the garlic, and cook briefly. Add the tomatoes, stock, beans, and meat; cover and simmer for about 30 minutes. Season with salt, pepper, and lime juice.