THE RECIPE BOX: Balinese Baked Chicken over Crispy Rice from the kitchen of Neil Fox, author of “What’s on the Board?”

Egremont— A bunch of years ago I had the opportunity to visit Bali, a country like no other. There were many discoveries during that month-long trip, but given this is a food column, here’s a remembrance of an old Balinese woman I met in an open air market whose smile was as much an ingredient as the dish she prepared and offered me for lunch. I have tried to capture that dish over many years. Each time I get closer. This one is as close as I have gotten. Balinese Baked Chicken over Crispy Rice Chicken: 1 tablespoon Ground Sumac 1 tablespoon Turmeric 1 tablespoon Curry 1 tablespoon Coriander seed 1 tablespoon Cumin 1 teaspoon Aleppo pepper 4 bone-in, skin-on organic chicken thighs 1 large onion chopped 2 sweet red peppers sliced horizontally into spears 5 oz beer 1/2 cup olive oil 2 large garlic cloves chopped Rice: 1/4 cup olive oil 2 scallions chopped 1 1/2 cups rice 3 cups water Experiencing the aromas of these wonderful spices by mixing them all together.

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