Preheat your oven to 325°F (163°C).

If your chicken legs are still mostly frozen, use the microwave’s defrost function to speed up the thawing process. Thaw just enough to handle and season the chicken.

Pat the chicken legs dry and season them generously with salt, pepper, and a sprinkle of smoked paprika.

In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the chicken legs on both sides for 3-4 minutes, until golden brown. Remove and set aside.

In the same skillet, add sliced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute, until fragrant.

Stir in the smoked paprika, cumin, chili powder, and oregano, letting the spices cook for about 30 seconds to bloom.

Add the can of crushed tomatoes and a pinch of salt. Stir everything together and bring to a gentle simmer.

Return the chicken legs to the skillet, nestling them in the tomato sauce. Spoon some sauce over the chicken to coat.

Cover the skillet or Dutch oven with a lid or foil, and transfer it to the preheated oven. Braise in the oven for 1 to 1.5 hours, or until the chicken is tender and easily pulls from the bone. Check once or twice to make sure the sauce isn’t reducing too much; if it is, add a splash of water or broth.

If you like a bit of acidity, add a splash of vinegar or lemon juice just before serving. Garnish with fresh herbs if desired, and serve over rice, couscous, or with crusty bread to soak up the sauce.