Perhaps your new favorite bean dish:
1. for the stock, remove the breasts and legs of the poularde from the bones, skin, dice and refrigerate covered. Chop the poultry bones into small pieces. Clean, rinse and coarsely chop the carrots and celery. Cut onions in half diagonally with skin on. Fry onions cut side down and spices (peppercorns, bay leaves, juniper berries, cinnamon sticks, star anise, cloves, cumin) in a frying pan without fat for about 3 min.
Boil poultry bones and celery, carrots, skin, onions and spices in a saucepan with 1 1/2 liters of cold water and make 1 hour on medium heat. Skim off any rising turbidity as you do so. Pour the stock through a fine sieve into another saucepan and season with salt (yields about 1 quart).
Peel and finely dice garlic and red onion. Cut chilies in half lengthwise, remove partitions, finely dice chilies. Rinse red beans in a colander with cold water and drain well. Cut canned tomatoes into coarse pieces.
Season the poulard with salt and pepper. Heat oil in a saucepan. Brown the meat in it all around. Add onions, garlic and chili cubes, season with ground cumin and fry briefly. Add sugar and caramelize lightly. Mix in the paradeis pulp. Add red beans and tomatoes. Start with 1/2 liter of poultry
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