Peel the garlic and roughly chop the green bell pepper, spring onion, ginger, and vegetarian pepper.

Blend the chopped vegetables into a smooth nokoss paste, adding a small splash of the water if needed.

Season the nokoss with salt, black pepper, and paprika, then divide it into two portions.

Juice 1 lime over the chicken legs and coat them with half of the seasoned nokoss.

Cover the chicken and let it marinate for at least 15 minutes while preparing the onions.

Peel the yellow onions and slice them thinly or dice them.

Combine the onions with the remaining nokoss and the juice of 1 lime.

Brown the marinated chicken legs over medium heat, turning them until both sides are deeply golden.

Transfer the browned chicken legs to a bowl and keep them aside.

Cook the marinated onions over low heat for 10 to 15 minutes, stirring until they soften and release their juices.

Continue cooking the onions until lightly caramelized, then pour in the water and stir.

Return the chicken legs to the onion sauce and add the remaining lime juice.

Cover the pan and simmer gently until the chicken is cooked through and the sauce has reduced, about 25 to 30 minutes.

Serve the chicken and caramelized onion sauce over cooked white rice.