Spice-Braised Chicken Legs With Red Wine And Tomato

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3 tablespoons canola oil

6 whole chicken legs, split into drumsticks and thighs, skin and fat removed

Salt and freshly ground pepper

1/2 teaspoon cumin seeds

2 large onions, thinly sliced

3 garlic cloves, smashed

2 tablespoons grated fresh ginger

One 3-inch cinnamon stick, broken in half

1/2 teaspoon crushed red pepper

2 bay leaves

1 cup dry red wine

1 cup chicken stock or low-sodium broth

One 28-ounce can whole tomatoes, chopped, with their juices

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