Fry the chicken legs in olive oil. Take out of the pot. Then fry the onions and the whole cloves of garlic, add the tomato paste towards the end and fry briefly. Now add the spices and herbs, stir and then deglaze with the red wine. Put the chicken legs back in the pot, put the lid on and simmer on a low flame for at least an hour (the longer the tastier). If necessary, season again with salt, pepper and sugar.
Baked potato slices, French fries (that`s how they eat it in Malta), but also rice or noodles go well with it. Green beans go very well as a vegetable.
Tip:
In addition to rabbit and chicken, the recipe works really well with lamb. Then lengthen the garzeoit.
In Malta, the dish is made with rabbits. I just tried chicken - and it tasted almost as delicious!
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