Preheat the oven to 200°C. Salt and season the chicken legs with cumin and ground paprika. Place them in a small baking dish, add 1 tablespoon of olive oil, stir, put the baking dish in the oven and roast for 40 minutes until golden brown.

Meanwhile, slice the bread, put it in a bowl, pour over a few tablespoons of stock and let it soak. Toast the walnut kernels in a pan for about 3 minutes and set aside.

Finely chop the onions and garlic. Pour another tablespoon of oil into the pan and fry the onions and garlic until soft. Put the soaked bread, the mixture of onions and garlic and most of the walnuts (leave some to sprinkle over the dish) in the food processor, add the rest of the stock and grind to get a coarse mixture. Put it back into the pan, add the cream and lemon juice, season with salt and pepper and leave in the warm pan.

Serve the roasted chicken legs with the walnut sauce. Sprinkle with chopped walnuts before serving.

Recipe is from PP cook book Smells like home, contributed by Dober tek Magazine, Slovenia.