Here Is The Full Recipe 
Ingredients:
5 g sweet paprika
40 ml soy sauce
20 g garlic, minced
15 g instant coffee
2 g black pepper
3 g salt
30 ml olive oil
300 g rice
700 ml water
200 g frozen green peas
250 ml chicken broth
200 ml cooking cream
3 g turmeric
Directions:
Preheat your oven to 180°C (356°F).
In a bowl, combine sweet paprika, soy sauce, minced garlic, instant coffee, black pepper, salt, and olive oil. Mix well to form a marinade.
Score the chicken legs with shallow cuts and coat them with the marinade. Let them marinate for at least 30 minutes.
Meanwhile, spread rice evenly in a baking tray and pour the water over it.
Place a grill rack over the rice-filled tray and arrange the marinated chicken legs on the rack, ensuring they don’t touch the rice.
Bake in the preheated oven for 40 minutes or until the chicken is crispy and cooked through.
While the chicken is baking, prepare the peas by boiling them in chicken broth until tender. Add cooking cream and turmeric, then simmer until the sauce thickens.
Serve the chicken legs over a bed of rice and green peas, drizzling the creamy turmeric sauce on top.