1 red onion, chopped
1 cup olive oil
12 cardamom pods
1 teaspoon fresh coriander chutney
1 teaspoon garlic puree
1/2 teaspoon salt
1/2 teaspoons coarsely ground black pepper
16 chicken legs
1 cup water
Recipe Courtesy Ismae Merchant, author 'Ismael Merchant's Paris'
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