Peel the garlic and ginger, then crush them with the black peppercorns, chili pepper, and 1 teaspoon of salt to make the roof seasoning paste.

Finely chop 1 red bell pepper, the spring onions, and the flat-leaf parsley. Blend or pound them into a coarse marinade with paprika, 1 teaspoon of salt, and crushed pepper.

Cut deep slits into the 4 chicken legs, then rub them thoroughly with the roof paste and the herb marinade.

Cover the marinated chicken and refrigerate it for at least 20 minutes while preparing the remaining vegetables.

Dice the 2 onions and the remaining 1/2 red bell pepper. Rinse the 400 g basmati rice in a colander until the water runs mostly clear.

Heat the vegetable oil in a large heavy pot over medium-high heat, then brown the 4 marinated chicken legs for 4 to 5 minutes per side.

Remove the browned chicken from the pot, then sauté the diced onions and remaining red bell pepper in the same oil for 5 minutes.

Stir the rinsed basmati rice into the sautéed vegetables. Add the 800 ml water, 2 bay leaves, and the remaining seasoning paste.

Place the browned chicken legs on top of the rice mixture, then bring the liquid to a boil.

Cover the pot and simmer over low heat for 30 to 35 minutes, until the rice is tender and the chicken reaches an internal temperature of 74°C / 165°F.

If using, warm the mixed vegetables and cook the egg separately until desired doneness. Let the rice rest, covered, for 5 minutes.

Discard the bay leaves and gently fluff the rice. Arrange the rice, chicken, and optional garnishes on a serving platter.