Wash the chicken legs well. Dry.
Separate the legs from the bones.
Coat with oil and rub with salt, black pepper and dried basil.
Fry in a pan with vegetable oil, adding a little finely chopped parsley.
Cut vegetables into strips.
Fry the pepper and onion with salt and dill in vegetable oil.
Put the chicken on top of the vegetables, put fresh tomato on the sides.