Preheat the oven to 190°C / 375°F.

Rinse 300 ml white rice in a fine-mesh strainer until the water runs mostly clear.

Finely zest the kaffir lime, reserving some zest for the tomato sauce.

Combine the salt, black pepper, ground cumin, and ground turmeric in a mixing bowl.

Rub the spice mixture and about half of the kaffir lime zest all over the chicken legs.

Heat the cooking oil in a large ovenproof skillet over medium-high heat.

Brown the chicken legs for 2 minutes per side, then transfer them to a plate.

Add the tomato paste to the same skillet and cook it for 1 minute while stirring.

Stir the crushed tomatoes and remaining kaffir lime zest into the cooked tomato paste.

Pour in 400 ml water and reserve about 60 ml of the tomato cooking liquid in a measuring jug.

Stir the rinsed white rice into the tomato liquid until evenly distributed.

Place the browned chicken legs on top of the tomato rice.

Cover the skillet with baking paper and bake for 25 minutes at 190°C / 375°F.

Rest the dish for 5 minutes, then spoon over the reserved tomato cooking liquid before serving.