- 4 chicken legs
- 1 red onion
- 3 garlic cloves
- 1 madame Jeanette / adjuma pepper
- 1 cinnamon stick
- large dash of ground nutmeg
- 2 tablespoons sweet ketjap (e.g. ketjap medja or ketjap manis)
- 200 ml chicken stock
- neutral oil
- pepper and salt to taste
- optional: rice and green beans for serving
Kitchen equipment needed
- large skillet
- meat tongs
- slow cooker or Dutch oven with lid
- cutting board & chef’s knife
Preparation — 10 minutes
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.
Finishing the slow cooker spicy chicken — 4 hours + minutes
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 flavors 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!