Time: 1 ώρα
Preheat the oven to 200 Co. Wash the chicken legs and place them in a non-stick frying pan. Pour in half a cup of water and cook on a medium heat until soft. Place the legs in a pot and pour the broth from the pan into a cup. Pour half the olive oil into the pot and sauté the chicken legs on all sides. Sauté the pumpkin for 10 minutes and place all the ingredients onto a baking tray. Place the rosemary and garlic cloves on top and season with salt and pepper. Cook the broth in a small pot with the rest of the oil and the pomegranate syrup until it caramelises.
Pour the sauce over the chicken and pumpkin in the baking tray and roast in the oven for 20-30 minutes.