Marinate chicken legs (four pieces) for an hour or so with lots of paprika, garlic salt, turmeric, cumin powder and coconut oil.

In a pan, big enough to cook all the chicken legs at one go, heat some oil and cook the marinated chicken - skin side down first. This will allow the skin to brown and crisp nicely and render some of its fats. Turn the chicken to the other side and let it cook through for about 10 mins or so.

Make sure it doesn’t burn by keeping an eye on the heat. Remove the chicken and set aside.

To the same pan (with the heat on), add 2 cups of washed (and drained) uncooked rice. Sauté the rice in the excess oil / fats. Coat them well and season with salt. Add 2.5 cups of water (or stock) and bring it to a gentle simmer. Carefully return the chicken legs to the pan. Cover and let it cook till the rice is fluffy and all the liquid has evaporated.

Serve the chicken and rice with a simple salad and chili garlic dipping sauce.