Indian Spiced Chicken Legs Roasted Rosemary Potatoes and Saag

I know this sounds like it was really hard but really there was nothing to it at all.

6 chicken legs
2 teaspoons each cumin, garamasala, turmeric, coriander powder.
1 teaspoon salt
1 tablespoon olive oil
1/2 cup vegetable or chicken stock

6 medium potatoes skins on scrubbed
3 tablespoon fresh rosemary
Salt and pepper to taste
2-3 tablespoon olive oil

2 pounds spinach or green of your choice. (You can half and half the greens if you want to.)
1/2 green bell pepper minced
2 cloves garlic minced
1/2 cup butter
2 teaspoons cumin seed
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon salt
2 tablespoons cream cheese
Add water as needed


For the chicken. Rub with spices and olive oil then place in a 13x9 inch baking pan. Add the stock, cover and place in a 400 degree oven. Cut the potatoes into cubes coat with olive oil, salt, pepper and rosemary. Place on a baking sheet and put in the same oven.
Now it's time for the Saag. Melt the butter in a large skillet. add the cumin seed, turmeric, pepper and garlic. Cook until fragrant add the greens little by little until wilted by half. Cover and reduce heat and simmer for about 10 minutes. Add water as needed so the greens don't dry out. Add the cream cheese at the end. Let this melt into the sauce and sever hot! This is delicious Indian inspired dish for a fast family meal! For more on this recipe or any others please email me at alesia.leach@gmail.com