Asian Chicken, Spinach and Chickpeas, and Roasted Potato Wedges

Chicken

10 chicken legs
1 t smoked paprika
1 t garlic powder
1 t cumin
1 T baking soda

Glaze
1/3 c soy sauce
1/3 c balsamic vinegar
1/4 c dark brown sugar
2 T sesame oil
1 t ginger
1 T garlic
1 T corn starch

Spinach and Chickpeas

1 bag baby spinach
1 can drained chickpeas
2 T soy sauce
2 T balsamic vinegar

2 T sesame oil
1 t ginger
1 T garlic
1/4 c red onion

Potato Wedges
1 lb new potatoes, cut into wedges
2 t rosemary
1 t garlic
1 t smoked paprika
1 T olive oil









Preheat your oven to 275ºF

1. Coat your chicken in the seasonings and baking powder, massage it into the chicken legs, the place on a foil lined oven tray, sprayed with non stick cooking spray. Bake in the oven for 25 minutes at 275. Then turn the heat up to 450º and bake for 45 - 60 minutes longer.

2. While chicken is baking, par boil your potatoes for 6 minutes, spread them out on a baking sheet and coat them with spices and olive oil, put them in the oven after the temp has been turned up to 450, with the chicken and let them bake for 45- 50 minutes.

3. While the chicken and potatoes are baking, start on your glaze. Add all the sauce ingredients in the pan. bring to a boil and then add in the cornstarch mixed with just enough water to make it into a slurry. Let thicken, then reduce to a simmer and reduce for 15 minutes.

4. 20 minutes before the chicken and potatoes are done, start on your spinach and chickpeas.

5. saute onions in 2 tablespoons of olive oil until soften, add in drained chickpeas and spices. Cook off spices until fragrant. Add in Spinach and allow it to wilt down. Finish off with the soy sauce and sesame oil, cook through an additional 10 minutes.

6. Once chicken is done, place chicken in a bowl and coat in sauce immediately. The heat from the chicken will warm up the sauce and everything will  be sticky and delicious!