How to make
Season the chicken legs with salt, black pepper, a little paprika and put them in a greased baking dish with 1 cup of hot water. Cover the dish with foil and bake them. Finally, remove the foil and finish cooking them to a slight tan. Cut the onion finely, the cauliflower and peppers into small pieces.
Heat oil in a pan and sauté the onions first, then the peppers and cauliflower. Melt the butter in a separate pot and fry the flour in it. Immediately add the chicken broth, dissolved in 2 cups (500 ml) of hot water. While stirring nonstop, add the tomato paste, 1 tsp salt, paprika, 2 pinches of black pepper, the nutmeg and cloves.
Stir and add in the vegetables. Allow the sauce to simmer for 5-6 minutes and remove it from the heat. Serve the chicken legs with the vegetable sauce poured over them.
