Summary

Ingredients

• 3 chicken legs
• 2 egg yolks
• 1 handful sesame seeds

For the sauce:

• 2 orange (s)
• 2 tablespoons oil
• 2 tablespoon sugar
• 100 ml broth

Also:

• 2 cup broth
• 1 cup couscous
• 2 cloves garlic
• 1 large tomato (s)
• 2 teaspoons olive oil

For the salad:

• 2 onions)
• 5 tablespoon oil
• 5 tablespoon vinegar
• 1 teaspoon sugar
• salt and pepper
• Paprika powder
• Sumac

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Instructions

1. Season the chicken legs with salt, pepper, and paprika. Dip each leg in egg yolk, then coat thoroughly with sesame seeds. Fry in oil over medium heat for 15-20 minutes, turning occasionally, until golden brown and the internal temperature reaches 74°C (165°F).
2. For the sauce: squeeze the oranges into a bowl. In a saucepan over medium-high heat, caramelize sugar in oil for 2-3 minutes, then pour in the orange juice. Add stock and season to taste. Reduce over low heat for 5-10 minutes until slightly thickened.
3. For the couscous: bring stock to a boil, add 1 cup couscous and simmer covered for 5 minutes until tender. Chop the garlic and tomatoes finely, stir into the couscous, then mix in olive oil. Cool to room temperature.
4. For the onion salad: slice the onions into thin rings. In a bowl, whisk together vinegar, oil, salt, pepper, and sumac. Pour the vinaigrette over the onions. Cover and refrigerate overnight.