Chicken Legs with Tomato Salsa

For the salsa, blanch tomatoes briefly in boiling water, then peel, remove seeds and dice.

Rinse and halve peppers, remove seeds and ribs and finely dice. Peel apple, remove core and cut into small cubes.

Rinse and halve chile, remove seeds and ribs and finely chop. Peel and finely chop shallots and garlic.

Combine tomatoes, peppers, apple, chile, shallots and garlic in a pot. Add paprika, cardamom, vinegar and sugar. Season with salt and mix well. Bring to a boil and simmer over low heat, stirring occasionally, about 15 minutes. Season with salt and let cool.

For the chicken, peel and slice garlic. Lay garlic slices and sprigs of rosemary on a baking sheet.

Rinse chicken legs, pat dry and season with cayenne pepper, paprika, and salt and pepper on all sides. Place chicken on top of rosemary and garlic and drizzle with olive oil. Bake in a preheated oven at 180°C (approximately 350°F) until golden-brown, turning several times, about 30 minutes.