Arrange the chicken legs in an oven dish. Sprinkle them with salt, the spice mix and oil. Bake in the oven.
Then take the chicken legs out and add the finely chopped onion and tomato paste to the oven dish, sprinkle with flour. Stir well and pour in water.
Add the cherry tomatoes and finish cooking the dish. Sprinkle with chopped dill if desired.
Serve this stew with a spoon of yoghurt.