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.