How To Make Nigerian Chickens Stew

How To Make Nigerian Chickens Stew
The Nigerian Chicken Stew is a rich the stew cooked with bell peppers, tomatoes, onions,  flavourings, and seasonings. 
Red bell peppers(Tattasai), tomatoes,  Attarugu, Onions, garlic, ginger root, Chicken drumsticks, thyme, paprika,  curry powder, salt, dry pepper,  vegetable oil, chicken stock, rosemary, bay leaves,  seasoning cubes. 
Place the tomatoes, peppers,  and onions in a sheet pan with the garlic cloves and cut them in half.
Brush well with oil and roast for 30 minutes or until slightly browned in a 425f preheated oven. Set aside after blending everything with the ginger root. 
Season the chicken with salt,  pepper,  paprika,  thyme, curry powder and thyme. Place aside. 
Heat oil in a large skillet over medium heat, then add 2 tablespoons diced onions and saute until aromatic.
Fry the chicken legs for about 10 minutes on each side or until they are thoroughly browned on both side.  Remove the pan from the heat and set it side. 
In the same skillet where the chicken was fried add the remaining diced onions. Cook stirring occasionally until the onions are transparent. Cook for 5 to 10 minutes after adding the blended sauce and bay leaves.