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Peel and finely chop the red onion and garlic cloves. Remove the seeds of the peppers for a milder version and finely chop the peppers. Season the chicken legs with pepper and salt.
Heat a dash of oil in a large skillet and cook the chicken legs a few minutes on each side. transfer the chicken legs to the slow cooker and sauté the red onion, garlic and pepper for a few minutes in the same skillet.
Add them to the slow cooker and pour a layer of chicken stock to the large skillet to collect all the flavours from the pan and transfer to the slow cooker.
Add a cinnamon stick, ketjap and nutmeg to the slow cooker and set to the lowest setting for about 4 hours. The chicken legs will be so tender they'll literally fall off the bone.
Remove the cinnamon stick and serve the chicken legs and sauce with rice and green beans. Enjoy!