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Coat chicken legs with flour. Heat oil in a large non-stick pan, gradually add chicken legs and fry them in batches until they are golden in color from all sides. Remove from pan and set aside on a plate.
In the same pan, add onion, celery, carrots and garlic, stir for 2-3 minutes.
Add MAGGI Chicken Stock cubes, tomatoes, tomato paste, dried oregano, black pepper, water and the fried chicken legs. Stir to boil. Cover and cook on low heat with occasional stirring for 35-40 minutes or until chicken legs are cooked.
Remove again the chicken legs and set aside. Blend the sauce well in electric hand blender until its smooth. Return back the chicken legs to the sauce. Bring to boil, remove from heat.
Per Portion of 300g
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