With one lemon cut in half, clean chicken legs by rubbing halves on chicken pieces. Rinse with cold water and place in a bowl, fill to cover with water, add salt and the juice of the other lemon. Let brine for at least 2 hours. Remove chicken legs and pat dry thoroughly.
Under medium high heat, in a heavy bottom pan, or paella pan melt butter and pan fry chicken legs on all sides. Remove from pan and set aside. In a 350 degree Fahrenheit preheated oven bake the chicken pieces while making the rice for about 20 to 25 minutes.
In same pan add garlic, onion and sweet pepper. Cook while stirring gently for about 2 – 3 minutes. Add rice (washed rice), turmeric and paprika and gently stir. Let veggies and rice cook for about 5 minutes stirring occasionally. Add chickpeas and stir. Add coconut milk with 1 cup of chicken stock or 1 tablespoon of low sodium chicken bouillon diluted in warm water. Stir to incorporate. Bring to boil then lower heat to allow rice to slowly cook.
Let rice cook until mixture has almost evaporated. Add ½ cup of warm diluted with 1 teaspoon chicken bouillon or ½ cup of chicken stock gradually until rice if almost fully cooked. Add liquid to rice at intervals until rice is almost fully cooked and still fluffy. Remove chicken from oven, and add chicken pieces to rice. Cover and continue to cook for about 10 – 15 minutes over low heat. remove from heat, decorate with scallions and serve hot.
Best use a spatula or a thin wooden spoon to stir ingredients while in pan. Use store-bought low sodium chicken stock or low sodium chicken bouillon powder.You can use saffron instead of turmeric and paprika.