How to make
Clean and chop the onions and pepper finely.
Cut the chicken meat into pieces. If using whole chicken legs, separate the legs from the thighs.
Put the flour in a plate and roll each piece of meat in it.
Heat the olive oil in a wide and deep pot, then put the meat in it to fry until golden.
Take the meat out, put it in a plate with baking paper to drain and put the onions, pepper and grated carrot in the pot.
Cook until golden, add the tomato paste, stir and pour in the tomatoes. Saute 5 min. and add the broth, return the chicken meat, add the bay leaf and spices to taste.
Close the pot with a lid and let simmer 20 min. on moderate heat until 1/2 the liquid evaporates.
Finally add the finely chopped parsley and chopped garlic.
