If the chicken legs consist of a leg with a top, please separate the two. In a chicken pan, the individual parts are usually the right size. Please do not use marinated meat.
The clarified butter is made nice and hot in a large coated pan and the chicken parts are first seared on the skin side until they are hot and golden brown, then sear them on the back as well, but without the chicken burning. Now put the chicken pieces in a large saucepan and set the pan aside for later use (do not wash it off!). Add the dried Iranian plums without soaking and also half of the tomato paste. Salt and pepper lightly and fill up with the water. The 750 ml must not be strictly adhered to, the contents of the pot should just be well covered. Bring everything to a vigorous boil and then turn back to low heat until it just simmers. Put the lid on and simmer for 45 minutes. From time to time to check whether the temperature is still right.
Meanwhile, finely dice the onions and sauté them in the chicken pan in olive oil over 3/4 heat until golden brown and set aside. Pour 2 tablespoons of boiling water over the saffron and let it steep for 15 minutes.
After the 45 minute cooking time, the onions, tabil or harissa, the soaked saffron and the remaining tomato paste are added to the chicken and plums in the saucepan. Stir gently. Season to taste with salt (1-3 teaspoons, depending on personal taste), plenty of freshly ground pepper and a good pinch of sugar. Simmer with the lid on for another 15 minutes.
Guests will be grateful if the cook mentions the seeds in the plums!
I serve it with freshly baked flatbread, which I season with cardamom, cumin and cayenne pepper.
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