Ingredients

The following ingredients have 4 Servings
  • 4 chicken legs
  • 5 tbsp. white wine vinegar
  • 1/4 cup water
  • 2 garlic cloves (minced)
  • 1 tsp. fresh ginger (minced)
  • 4 tbsp. raw honey
  • 1 tsp. red pepper flakes
  • 1/8 tsp. cayenne pepper
  • ½ tbsp. tapioca flour
  • Sea salt and fresh ground black pepper
  • 4 bell peppers (halved and seeded)
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves (thinly sliced)
  • 1/4 tsp. dried oregano
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 400 F.
  • Season the chicken legs to taste with sea salt and black pepper.
  • In a saucepan placed over medium-high heat, bring the white wine vinegar, water, garlic, ginger, honey, red pepper flakes, and cayenne to a boil.
  • Reduce the heat to a simmer and cook until reduced a bit.
  • In a small bowl, combine the tapioca starch with 1 tbsp of water.
  • Slowly whisk the tapioca mixture into the sauce and cook while stirring for 1 or 2 minutes.
  • Coat the chicken with half of the sauce and place in the oven for 30 minutes.
  • Coat with the remaining sauce and roast for another 15 minutes.
  • Place the peppers, cut side up, on a rimmed baking sheet.
  • Drizzle the peppers with olive oil. Sprinkle with garlic, oregano, and season with salt and pepper to taste.
  • Roast in the oven until the flesh is tender, about 30 minutes.