Cut chicken leg into dices, mix with sautéed onion, dried crusts, egg, salt and pepper. Fill in chickens with prepared stuffing, then fry until golden crust.

Mix tomato paste with orange juice, beer and sugar.

Pour the chickens with prepared sauce and stew in oven over 355°F until done.

When serving, halve prepared chickens, top with lemon slices, greens and garnish with simmered cauliflower.