Cooking Steps

• Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and roast in a preheated oven at 425F for 30 minutes or until slightly charred. Blend with ginger and set aside.
• Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
• In a large skillet, heat oil over medium heat, add 2 tablespoons of diced onions, and cook until fragrant.
• Add the chicken legs and fry until browned on both sides, about 10 minutes per side. Remove from the pan and set aside.
• Add the remaining diced onions to the same pan and cook until translucent. Add the blended sauce and bay leaves; cook for 5 to 10 minutes.
• Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
• Carefully add the fried chicken to the sauce and simmer until the chicken is tender, about 20 minutes.
• Stir occasionally to prevent burning, adjusting the thickness of the stew with water or stock if necessary.
• Serve over white rice, pasta, couscous, or freshly baked bread.