How to cook
Coat the legs with butter and rub them with salt, black pepper, paprika and curry. Arrange them in a greased oven dish and top up with 1/2 cup water. Put them to bake in a preheated oven for 30-40 minutes.
Chop the garlic and onion and sauté them in hot oil. Once softened, add the chopped tomatoes. Let them cook well to release their juices and add the nutmeg, salt and rosemary. Separately, mix the broth, lemon juice, parsley and honey and add them to the tomato juice.
Boil for 5 minutes and remove from the heat. Serve these chicken legs coated with the sauce.