SPICY MAPLEGLAZED CHICKEN DRUMSTICKS WITH CRISPY CHICKPEA SALAD

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 55 MINUTES

Maple-Glazed Drumsticks

¼ cup maple syrup

2 tbsp sodium-reduced soy sauce

1 tbsp Asian chili sauce (such as sriracha) 1 tsp sesame oil

4 cloves garlic, minced

8 bone-in skin-on chicken drumsticks 1 tbsp sesame seeds

Crispy Chickpeas

1 540-ml can chickpeas, drained

and rinsed 2 tsp 2 tsp 1 tsp pinch olive oil

Asian chili sauce (such as sriracha) lime juice each salt and pepper

Salad

4 tsp olive oil

2 tsp lime juice

½ tsp maple syrup pinch each salt and pepper

5 cups lightly packed baby arugula half small red onion, thinly sliced Preheat oven to 425°F. Line 2 baking sheets with parchment paper.

Maple-Glazed Drumsticks In large bowl, whisk together maple syrup, soy sauce, chili sauce, sesame oil and garlic. Remove 2 tbsp to small bowl; set aside. Add chicken to remaining maple mixture; toss to coat. Arrange chicken on 1 of the prepared pans. Roast, flipping once, until juices run clear when chicken is pierced, about 35 minutes. Brush with reserved maple mixture; sprinkle with sesame seeds. Broil until browned, 1 to 2 minutes.

Crispy Chickpeas In bowl, toss together chickpeas, olive oil, chili sauce, lime juice, salt and pepper. Spread in single layer on remaining prepared pan. Roast, stirring occasionally, until crisp and golden, about 20 minutes.

Salad Meanwhile, in large bowl, whisk together oil, lime juice, maple syrup, salt and pepper. Add arugula and onion; toss to coat. Top with chickpeas. Serve with chicken.

PER SERVING about 573 cal, 35 g pro, 31 g total fat (7 g sat. fat), 39 g carb (6 g dietary fibre, 19 g sugar), 123 mg chol, 682 mg sodium, 671 mg potassium. % RDI: 13% calcium, 26% iron, 12% vit A, 20% vit C, 40% folate.