Mix the fenugreek, pul biber, sumak in a big bowl and rub all chicken legs with the spice mix.

Place the chicken in the fridge for at least 2 hours to marinate.

Place a big pan on high heat and add the sesame oil.

Once hot, fry the chicken legs from both sides until slightly browned.

Take the chickenlegs out of the pan and set aside.

Slice the bell peppers into stripes and fry in the pan for 2 minutes, then add the onion and fry for 5 minutes. Add the garlic and fry another 3 minutes and then deglace the pan with the white wine.

Don't let the alcohol evaporate too much, just take the pan of the heat. We need some of the liquid in the oven. 

Place your pan ingredients into an oventray and put your chicken legs skin side up on top.

Season genourosly with salt. That helps to get the skin crispy.

Now place the chicken in the oven at 200°C fan for 35 minutes.

Take the tray out and place the chicken legs on a board.

Now use two forks to remove the skin first and set aside and the pull all the chicken from the bones. Be carefull to not accidentally add bones into the meat.

Take all the chicken meat and mix it back in the oven tray.

Sprinkle the cheese and the chicken skin over and put back into the oven for 10 minutes.

Then serve on a sandwich or with rice!