1 1/2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1/2 jalapeno pepper, seeded and minced
1 teaspoon salt
1 teaspoon dried salt
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon chili powder
1 (8 ounce) can whole black beans, rinsed and drained
1 cup chopped green onions
Heat oil in a large saucepan over medium heat. Saute onions and garlic for about 10 minutes. Stir tomato paste into skillet. Boil in heated oil for 10 minutes; stir in tomato paste, jalapeno pepper, salt, sesame and chili powder. Cook, stirring constantly, for about 30 minutes, or until pepper is almost gone.
Whip tomatoes that have gotten stuck with chopsticks into a, well, mixture. Stir bean mixture into tomato mixture, yielding a somewhat smooth marinade. Pour over chicken parts and chicken, stirring to just moisten. Sprinkle green onions on top of chicken parts, and drizzle with chili powder/ basil mixture.