Step 1

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 place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.

Step 2

Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.

Step 3

In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.

Step 4

Add the chicken legs and fry until they become well browned on both sides—about 10 minutes on each side. Remove from pan and set aside.

Step 5

Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.

Step 6

Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.

Step 7

Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.

Step 8

Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.

Step 9

Serve over white rice, pasta, couscous, or eat with freshly baked bread.