Chicken and Potatoes over Sautéed Spinach

Tonight I made this recipe from Cooking Light.

I actually made it over spinach and kale 'cause I had a bunch of kale trying to go to seed in the garden. That meant that I had to steam the kale a bit, just because it takes longer to cook than spinach.

I also forgot to take a photograph of this one; but I really don't think it would have photographed well. It didn't look amazing.

And, initially, it didn't taste amazing. The first bite of chicken was a bit bland, as was the first of potato. But then, a taste of the broth, and the dish came alive. The broth had all the concentrated flavors of onion and ginger, of five-spice powder and sherry. Pretty soon my mouth was burning, in a really good way.

This taste very different than anything I've made before, probably a result of the five-spice powder. There was a bit of licorice to it (from the anise in the powder), which was really interesting. I'll make it again.

peace of Christ to you,
Jessica

alterations:
-I took the ends of the green onions and the skin of the ginger and boiled them from a couple of hours, then took the resulting veggie broth, salted it with boullion, and used that in place of the chicken broth. Yum.
-I used a bunch of green onions in the place of each leek, 'cause the ranch market was out of leeks.
-I didn't peel the potatoes. Why throw out all those good vitamins and all that good fiber?
-added kale, as mentioned above.