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1
Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and flour together in a medium-sized bowl and mix together thoroughly.
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2
One at a time dredge the chicken legs in the flour and spice mixture. Set them aside on a plate as you work.
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3
In a large, heavy pot with a lid heat the olive oil over medium-high until near smoking. Lower the temperature to medium and toss the chicken into the pot. Watch for splattering. The oil is hot! Brown the chicken on both sides. Removing each piece to a platter as it browns.
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4
Working over a bowl to catch the juice slice the oranges very thin with a mandoline. Then add them and their juice along with the rhubarb, onion slivers, raisins, ginger to the same hot pan with a little salt and pepper. Wilt and brown the onions, scraping the bottom to loosen any browned bits as the onions release their moisture. Add the garlic, thyme sprigs, and chicken stock. Bring the liquid to a boil, then return the chicken to the pan. Cover and reduce the heat to low.
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5
Check on the chicken, stirring the pot occasionally and cook for about 1 hour or until the chicken is tender, its juices run clear with an interior temperature of 165 degrees F.
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6
Arrange the chicken on a platter over pre-cooked white rice. Add half the mint, and red wine vinegar. Bring the thick chunky sauce to a boil then pour it over the top of the chicken. You may need to adjust the consistency with a little water. Garnish with the rest of the mint and the feta. Serve hot.
