Ingredients

• 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;

Ingredients for the roasted peppers

• 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

Instructions

1. Preheat your oven to 400 F.
2. Season the chicken legs to taste with sea salt and black pepper.
3. 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.
4. Reduce the heat to a simmer and cook until reduced a bit.
5. In a small bowl, combine the tapioca starch with 1 tbsp. of water.
6. Slowly whisk the tapioca mixture into the sauce and cook while stirring for 1 or 2 minutes.
7. Coat the chicken with the half of the sauce and place in the oven for 30 minutes.
8. Coat with the remaining sauce and roast for another 15 minutes.
9. Place the peppers, cut side up, on a rimmed baking sheet.
10. Drizzle the peppers with olive oil. Sprinkle with garlic, oregano, and season with salt and pepper to taste.
11. Roast in the oven until the flesh is tender, about 30 minutes