Vermicular | Moroccan Chicken Stew

Ingredients

• 4 bone-in chicken legs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon olive oil
• Mixture A
• ½ daikon, peeled, quartered lengthwise, cut into ½" rounds2–3 carrots, unpeeled, thinly sliced into 2" length rectangles½ medium onion, sliced1 teaspoon kosher salt
• Mixture B
• 1 medium Japanese sweet potato, skin-on, cut into 1" rounds
• 1/2 cup dried soybeans, soaked, boiled until soft
• 1 can (14.5 oz) whole peeled tomatoes
• ⅞ cup (200 ml) water
• 1 teaspoon kosher salt
• Mixture C
• 2 cloves garlic, skin-on, halved
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon fresh ginger, peeled, grated
• ¼ teaspoon cayenne pepper