Stir together the honey, soya sauce, 2 tablespoons wine with a little salt and black pepper as needed. Brush the chicken legs thoroughly with this marinade and put them to marinate for 40 minutes in a covered container in the refrigerator. Chop the onions / leek and slice the carrots into rings.
Parboil the cherry tomatoes and remove their skins. Heat the oil in a deep and wide pan and put the leeks / onions and carrots on a high stove to braise for a few minutes until lightly tanned at the edges. Add the chicken legs together with their marinade, the crushed chili pepper and cherry tomatoes.
Lightly mix these with the tomato paste and sprinkle with black pepper and salt. Pour in sherry and wait for it to evaporate. If necessary, top it up with some water. Put a lid on the dish and leave it to simmer for 20 minutes. Then transfer everything into an oven dish, add lime slices and put it to cook in a moderately heated oven until the liquid evaporates.
Serve the Spanish chicken with a little crushed parsley.