Jun 14, 2011

One Thousand and One Nights

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.
One Thousand and One Nights

I still had some drumsticks in the freezer that needed to be used up. Use whatever you like.
One Thousand and One Nights

Season the chicken with salt and pepper or whatever spice mix you want to use.
One Thousand and One Nights

 
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.
One Thousand and One Nights

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.
One Thousand and One Nights

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.
One Thousand and One Nights

 
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.
One Thousand and One Nights

Combine the spices in a bowl. Feel free to add a pinch of nutmeg as well. Little garam masala? Go for it!
One Thousand and One Nights

Heat 2 tbsp oil and brown the chicken. Remove it from the pan and keep it warm under some aluminum foil.
One Thousand and One Nights

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.
One Thousand and One Nights

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.
One Thousand and One Nights

My pantry would be so empty without my beloved mirin and sweet soy sauce. Two items I cannot do without.
One Thousand and One Nights

 
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.
One Thousand and One Nights

 
Cover the bowl with plastic wrap and leave it be.
 

After 15 to 20 minutes the peppers and onions will be all soft.
One Thousand and One Nights

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.
One Thousand and One Nights

Make sure to place some vegetables on top of the chicken as well.
One Thousand and One Nights

Add the corn, put the lid back on and give it another 10 minutes over low heat. Until the chicken is well done.
One Thousand and One Nights

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.
One Thousand and One Nights

This was crazy good. Kiddo polished off two portions, which is a good gauge of how tasty it was.
One Thousand and One Nights

 

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 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
    Season the chicken with salt and pepper. Deseed and coarsely chop the peppers and onions. Peel the ginger and grate it along with the garlic. Mix the spices.

    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
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