Chicken stew with roasted pepper base

Halve the bell peppers; cut the tomatoes and quarter the onion so they grill faster. Put them on a tray with the garlic and habaneros; keep the ginger back.

Brush generously with olive oil.

Roast in a 425 degree preheated oven for 20 to 30 minutes until the peppers are a little charred.

Season the drumsticks with salt, black pepper and paprika and massage so the seasoning coats every piece.

Heat three to four tablespoons of oil in a pan and fry the chicken until browned, then flip and brown the other side a couple of minutes.

Blend the roasted peppers, tomatoes and onion with the raw ginger and the tomato juices; roasting makes the blend thick enough to take plenty of stock.

In the same pan add a little more oil and cook diced onions until translucent.

Add the blended sauce, rinsing the blender into it, and cook about five minutes.

Loosen with chicken stock to taste, more for a lighter stew, less for thicker. Add curry powder, rosemary (or thyme), black pepper, paprika and seasoning powder.

Add the chicken and cook another 15 to 20 minutes until the chicken is done. Serve with rice, pasta, couscous or bread.