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One Thousand and One Nights
What a name, eh? I simply had to use it.
It’s what came to mind when I cooked this up. I blame it on the spices—the blend I used for this recipe is really rich, earthy and warm and it turns a plain meal into something perhaps a little more oriental. It’s my all-time favorite way to spruce up regular dishes.
The peppers, garlic and onions are slowly cooked until they almost break apart and release their juices and blend in with the spices perfectly.
But why don’t I stop talking and show you what I mean!
Ingredients:
2 pound drumsticks (or legs)
2 bell peppers
2 sweet pointed peppers
2 sweet onions
1 jalapeno (or chili pepper)
3 garlic cloves
thumb-size piece fresh ginger
1/2 to 1 cup corn
1 tsp curry powder
1 tsp ground coriander (ketoembar)
1/2 tsp ground cumin (djinten)
good pinch ground cinnamon
2 to 3 tbsp mirin
2 tbsp sweet soy sauce
2 tbsp sweet chili sauce
3 tbsp high heat cooking oil
salt and pepper
Optional:
2 cups couscous
chicken or vegetable broth
1 tbsp oil or butter
fresh herbs
lemon juice
Directions:
Real basic ingredients. Nothing fancy.
I still had some drumsticks in the freezer that needed to be used up. Use whatever you like.
Season the chicken with salt and pepper or whatever spice mix you want to use.
Prepare to see this Jane’s mixed up salt can in a lot of upcoming photos. It’s important to me to keep spreading the word, even in a food blog.
Remove the seeds and membranes from the peppers and chop them. Not too fine.
Slice the onions in half-quarts and deseed and finely mince the jalapeno or chili pepper. Mine had no heat whatsoever so I added an extra chili pepper.
Had I been brave I would’ve used my guy’s latest addiction. But let’s say I’m very attached to my stomach lining, so I didn’t.
Call me a wuss, see if I care!
I opted for fresh garlic. Grated 3 reasonably sized cloves and peeled and grated the fresh ginger.
Combine the spices in a bowl. Feel free to add a pinch of nutmeg as well. Little garam masala? Go for it!
Heat 2 tbsp oil and brown the chicken. Remove it from the pan and keep it warm under some aluminum foil.
Heat the remaining oil and add the vegetables, garlic and ginger. Season it with some pepper and salt and stir-fry everything for a few minutes.
Add the mixed spices, lower the heat and put the lid on. Let the vegetables simmer for 15 to 20 minutes, until they break apart. Stir now and then but not too often.
My pantry would be so empty without my beloved mirin and sweet soy sauce. Two items I cannot do without.
You can serve this with steamed rice, couscous or even French fries. Whatever makes you happy. I opted for couscous.
Put 2 cups couscous in a bowl and pour hot (boiling) chicken or vegetable broth until you have at least 1/2 an inch (but no more than an inch) of liquid on top of the couscous.
Cover the bowl with plastic wrap and leave it be.
After 15 to 20 minutes the peppers and onions will be all soft.
Pour in the mirin, sweet soy sauce and chili sauce, stir well until you have incorporated all the brown bits from the bottom of the pan (they add flavor) and season with a pinch of salt. Add the chicken.
Make sure to place some vegetables on top of the chicken as well.
Add the corn, put the lid back on and give it another 10 minutes over low heat. Until the chicken is well done.
Stir the couscous, add a tbsp oil or butter and get some fresh herbs in there as well. I used parsley. Feel free to squeeze in some lemon juice for a fresh note and transfer it to a big plate.
This was crazy good. Kiddo polished off two portions, which is a good gauge of how tasty it was.
Serving tip:
This isn’t enough green for me, so I threw in some Indonesian-Style Green Beans. They’re a perfect match.
| One Thousand and One Nights | |
| Ingredients |
2 bell peppers 2 sweet pointed peppers 2 sweet onions 1 jalapeno (or chili pepper) 3 garlic cloves thumb-size piece fresh ginger 1/2 to 1 cup corn 1 tsp curry powder 1 tsp ground coriander (ketoembar) 1/2 tsp ground cumin (djinten) good pinch ground cinnamon 2 to 3 tbsp mirin 2 tbsp sweet soy sauce 2 tbsp sweet chili sauce 3 tbsp high heat cooking oil salt and pepper Optional: 2 cups couscous chicken or vegetable broth 1 tbsp oil or butter fresh herbs lemon juice |
| Directions |
Heat 2 tbsp oil and brown the chicken. Remove it from the pan and keep it warm under some aluminum foil. Heat the remaining oil and add the vegetables, garlic and ginger. Sseason everything with some pepper and salt and stir-fry it for a few minutes. Add the spice mix, put the lid on and let it cook for 15 to 20 minutes over low heat while stirring now and then. Put 2 cups couscous in a bowl and pour hot (boiling) chicken or vegetable broth until you have at least 1/2 an inch (but no more than an inch) of liquid on top of the couscous. Cover the bowl with plastic wrap and leave it be. Add the mirin, soy and chili sauce to the vegetables and season with salt to taste. Place the chicken in there and put some of the vegetables on top of the chicken as well. Add the corn, put the lid back on and give it another 10 minutes over low heat. Until the chicken is well done. Stir the couscous, add a tbsp oil or butter and get some fresh herbs and lemon juice in there as well. Transfer it to a big plate and place the drumsticks and vegetables on top of the couscous. |
| Meal type: | main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
21 Comments »
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maybe it’s just cause i’m used to it, or cause i’m not european. But I prefer couscous with a few drops of olive oil rather than butter.
but it looks good anyway :) couscous is really good for practically anything you just wanna mix, cook and put on top of it.
this one looks good..will surely try it.
@ Maria:
The guys here prefer it with butter and I like it either way! I do think when using fresh lemon juice it works better with oil.
Love the flavors in this, Kay! And I have almost everything on hand to make it for dinner. Glad to see you’re using some of my favorite seasoning salt – Jane’s!! It’s delicious on just about everything.
Looks scrumptious! You really can’t go wrong with any of those spices, especially not together. I’ll have to make it for my man soon! He’ll love it.
When is your book coming out? So I don’t have to print all your jummie recepies anymore :)
Looks yummy! I love the spices!
Ziet er lekker uit, al ben ik bang dat hij voor mij zelf iets te spicy is..
@ Femke:
Hoezo? Jij kookt het dus je bepaalt zelf hoe spicy het wordt, toch?
This looks so yummy!!!
Looks very good!
Sounds like another dish to fall in love with except that I cannot find Ketjap Manis in the US! Aaaargh! Can anyone help out? (Yes, I know Kay has her own recipe on this site, but I was hoping to take the easy way out of this.) :-D
@ Niteowl Nancy:
You can’t buy it there in Chinatown or something either? We can buy things like this here at a Chinese toko.
Or online: http://www.onlinefoodgrocery.com/onlinefood/kecap-manis-(-sweet-soy-sauce)-hypen-21oz.html
Thanks, Kay! I’m just going to give in and order it on-line. Ordering on-line will be cheaper than driving to Chinatown in my big family truckster! ;-D
@Niteowl Nancy:
From what I’ve been told, this ABC stuff is the best out there. Can’t vouch for it because I’ve yet to try it myself. Will pick up some as soon as I run into it.
Nancy, I have purchased the sweet soya (the Ketjap Manis) at Meijer (we have Meijers all over the Midwest — I don’t know if you have them where you are). I can’t remember the brand name, but I am thinking it was the ABC brand like the link above. Maybe you can find something if you read the labels at your local giant supermarket.
@Deb….I live a stone’s throw from the St. Charles, IL Meijer but I’ve never seen it there. I also tried Angelo Caputo’s (large selection of many types of European/Asian foods). Which city did you find it in? My Mom is in St. John and loves to run errands for me (haha, NOT, but I do nice things for her to make up for it). :^)
That looks really good. I think you should’ve used the hot sauce though ;)
@Carrie:
I actually tasted it. It wasn’t as hot as I thought it would be but I only ate a teeny tiny drop. The habanero’s in my fridge do need to be used sparingly. Or maybe I should use those to see how hot he really can eat :)
Finally found some sweet soy sauce and made this last night. HOLY COW, IT WAS INCREDIBLE!!
If you’re wondering what to do with the extra ginger and sweet chili sauce, try this recipe:
http://www.bonappetit.com/recipes/quick-recipes/2010/08/shrimp_mango_and_avocado_salad_with_sweet_chili_ginger_vinaigrette
I finely diced the shrimp, mango, and avocado then served it as an appetizer with chips. Can’t get the hubby out of the bowl!
We zitten onderuit gezakt op de bank na te genieten van dit heerlijke gerecht. Ik heb het samen met de boontjes gemaakt en het was echt smullen. Dank je wel voor wederom een heerlijke maaltijd.