• 4  chicken legs (or pulkeez)
• 20-25 pearl onions (tiny white onions)  "KOSHER" 
• 4-5 cloves of fresh garlic
• 2 medium size carrots
•  a handful of parsley   (check really well for bug infestation)

Pilaf:
2 glasses of wholemeal rice  (the taste/flavor is better)
olive oil
3 glasses of boiling hot water
salt

1. Remove the skin from chicken legs, peel the onions and garlic
2. Rub the carrots with the blade of a knife and chop them into pieces the size of pearl onions
3. Add all ingredients into a wok or a large non-stick pan.
4. Cook the chicken by turning them over occasionally.
5. Put some parsley leaves over the chickens.

1. Put 2 glasses of wholemeal rice in a bowl.
2. Add boiling water enough to cover the rice and leave to rest for 10 minutes.
3. Add the olive oil into a pilaf pan.
4. Drain the rice and add to the pan.
5. Sauté the rice until they make a sound similar to a coin’s (Dante's definition).
6. Stir occasionally.    
7. Add 3 glasses of water and salt.
8. Put the fire on the high until the rice starts to absorb water.
9. Then lower the heat to the minimum, cover with a lid and wait until the rice is well-cooked.
10. Turn off the stove.
11. Remove the lid, put a large paper towel as a cover on the pan, then close the lid and leave to rest for at least 10 minutes
    Source: Rabbi Alan Ira Silver