Remove skin from chicken. Combine spices, salt and pepper in a large bowl. Add chicken and toss to coat. Cover and refrigerate for 1 hour. Heat oil in a large skillet over medium high heat.
Add chicken and cook until browned, 4 minutes per side. Transfer to a plate. Discard all but 1 tablespoon drippings from skillet. Add onions and cook covered until translucent, about 4 minutes.
Stir in garlic and cook 30 seconds. Add chicken broth and tomato sauce. Return chicken to skillet. Bring to a boil, reduce heat and simmer covered for 30 minutes. Transfer chicken to a platter. Season sauce to taste and pour over chicken.
Ingredients:
6 chicken legs (skin removed)
2 teaspoons ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons vegetable oil
3 1/2 cups onion (chopped)
1 tablespoon garlic (minced)
3/4 cup chicken broth
1 can tomato sauce