Chicken legs stewed in tomato sauce

Ingredients:

• 6 chicken legs
• 1 can (800 g) peeled tomatoes, canned whole
• 4 tbsp. l. canola oil
• Salt
• 1 tsp. whole cumin seeds
• 2 tsp chili pepper flakes
• 1 large round piece of ginger root, peeled and grated
• 6 garlic cloves, peeled and halved lengthwise
• 2 cinnamon sticks
• 4 fresh or dried bay leaves
• 1 large white onion, peeled, halved and thinly sliced ​​into half rings
• Water as needed

Preparation:

1. Heat canola oil in a large skillet over high heat. Add the chicken thighs and drumsticks in a single layer and season with salt to taste. Flip and season with salt again. When the oil begins to smoke slightly, carefully place the chicken in the oil. Don't overcrowd the chicken. Resist the urge to move or turn the chicken.
   
   Let it brown on one side, about 3-5 minutes. Using metal tongs, flip the chicken pieces and brown on the other side, about 3-5 minutes. Transfer the chicken to a tray.
2. Add the cumin seeds and chili flakes to the same skillet, stirring quickly to lightly toast them, about 10-15 seconds. Add the onion, ginger, and garlic and stir. Season the ingredients with salt to taste, then add the tomatoes, cinnamon, and bay leaves. Cook until the flavors are combined, about 1 minute. Return the chicken to the skillet, reduce the heat to low, and continue simmering until the chicken is cooked through, 30-45 minutes. (Chef's tip: If the sauce becomes too thick and starts to burn to the bottom of the pan, add a little water, about 1/2 cup at a time.)
   
   When the chicken is done, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve with garnish, if desired. stewed cabbage.