SLOW-BAKED CHICKEN LEGS WITH BARBECUE FLAVOURS

This is another recipe from my new Michael Smith cookbook, with just the tiniest of changes.

1 can (796 ml) diced tomatoes
1/2 c. barbecue sauce
2 tbsp. red wine vinegar
2 tbsp. molasses or brown sugar
2 tbsp. yellow mustard
1 tbsp. ground cumin
1 tbsp. chili powder (*Instead of using cumin and chili powder, try playing around with different Epicure spices: I used Epicure's Cuban Seasoning and Cajun Oven Fries Seasoning instead. You could also use Chili Seasoning or Barbecue Seasoning.)
1 tsp. sea salt
1 can (540 ml) black beans, rinsed and drained
1 can (540 ml) kidney beans, rinsed and drained
2 red bell peppers, sliced
8 cloves garlic, peeled
12 chicken thighs
garnishes: cilantro, green onions, lime wedges

In a large casserole dish, combine all the ingredients (except chicken). Mix well, and then nestle in the pieces of chicken. Cover with lid or tinfoil and bake at 325 F for 2-3 hours. Use a slotted spoon and transfer to a serving platter, reserving some of the sauce to pour over top. Garnish with lime, cilantro, and green onions if you like. Serve with rice.