Pre-marinate the chicken meat (drumsticks) in a mixture of salt, pepper and cumin. I left it for the night. Lightly drizzle the bottom of the mold with oil and put the carrots grated on a large grater,
diced onion, half garlic and herbs. Salt.
Rinse a glass of bulgur and
pour over the vegetables. Level it out.
Pour about two and a half glasses of salted water or broth to generally cover the grits on one finger. Sprinkle lightly with ground cumin and salt, and minced garlic.
Put the shins on top of the groats, drowning them in water to cover them completely with water, submerging them a little in the groats.
Sprinkle with herbs. Cover with foil and
bake in a preheated oven to 180C for about 30 minutes +, -.
For 5 minutes, remove the foil, sprinkle the legs with grated cheese and bake without foil for another 5 minutes.