Chicken diavolo and sauce
Cut off the backbone of the chicken and then remove the breastbone, if necessary you can also cut out the femur. The skin must be healthy.
Make a marinade of soy, maple syrup, white wine vinegar, lime, garlic and salt.
Place the bone-in chicken, skin side down, on the rack and place a deep pan underneath. Rub it in with the marinade and let it stand for ten minutes.
Peel the onion. Roughly chop it and the rest of the vegetables and place them in a long pan. Pour 2 dl of water on top. Drizzle a little olive oil over the chicken.
Roast the chicken in the oven at 230 degrees and turn it over after about 20 minutes.
Continue cooking until the chicken is done, about 60 minutes in total. You can poke a knife into the thigh to check if the chicken is cooked through.
Place the chicken on a plate. Chop or blend the vegetables in the pan into a thick sauce. Season to taste with salt.
Knead the ingredients of the salty dough together and spread the dough over the head of cabbage.
Place in a 230 degree oven and bake until the internal temperature reads 96 degrees, about 60 minutes.
Crush the dough and pick out a head of cabbage, discard the dough.
Cut the cabbage into thick pieces and place on a plate. Drizzle with olive oil, sprinkle with coarsely chopped almonds and a squeeze of lemon juice.
Black bean salad
Rinse the beans in cold water. Place them in a bowl.
Finely chop the spring onion together with the herbs.
Squeeze the lime, add olive oil and season with a little salt.
Mix everything and serve.
Bake the pumpkin completely in the oven at 230 degrees for about 60 minutes or until it is soft.
Remove the shell and dig out the core.
Put the pumpkin pulp in a bowl and puree it with olive oil and salt until it comes together nicely.