Cut onions and garlic finely and fry in a little sunflower oil, then pulling the pan from the heat and add all the spices and immediately returned to the stove. Immediately add boned and diced chicken legs, fry lightly and add the broth. Once the boil add the chopped tomatoes, boil again and add coarsely chopped potatoes. Dish boil on low heat until ready - must be well cooked and not too watery. If necessary, during boiling add broth or water. The dish sprinkled with parsley.