6 whole chicken legs
1 tsp. ginger
1/2 tsp. paprika
1/4 tsp. ground red pepper
1/4 tsp. allspice
1/2 tsp. salt
1/8 tsp. black pepper
1 tbsp. cooking oil
1 1/2 tsp. minced garlic
1 3/4 c. chopped onion
1/2 c. chicken broth
4 oz. can tomato sauce

Remove skin from chicken. Combine next 6 ingredients in a paper bag. Add chicken and toss to coat. Refrigerate 1 hour. Heat oil in skillet. Add chicken and cook 4 minutes on each side. Remove chicken. Leave 1 tablespoon drippings in pan. Add onions and cook covered until translucent; 4 minutes. Stir in garlic and cook 30 seconds. Add chicken broth and tomato sauce. Return chicken to pan and cook covered 30 minutes.