Instructions: Heat the oil in a non-stick pan. Season the chicken legs and dust with flour, shaking off any excess. Then add to the pan and brown on both sides. Remove to a fairly large ovenproof dish. Bake in the oven at 180C/350F/gas 4 for 10 minutes.

In the meantime, prepare the sauce. Heat the oil in a saucepan and sweat the shallot and garlic with the cinnamon stick until the shallots are translucent, without colouring. Add red and green pepper pieces and sweat for a further minute.

Add the orange juice and bring to the boil. Reserve 50ml of the chicken stock for later, add the remainder of the sauce with the paprika. Return to the boil. Pour the sauce over the chicken. Cover with a lid, return to the oven and bake for a further 20 minutes.

Remove the chicken from the oven and pierce the thickest part of the drumstick with a needle. If the juices run out clear, the chicken is cooked, if not, return to the oven.

When they are cooked, remove the chicken legs from the sauce and keep warm in a serving dish. Discard the cinnamon stick and pour the sauce into a saucepan. Add the cream and boil for about 3 minutes. Skim off the fat. Season with salt and pepper.

Mix the cornflour with the reserved cold chicken stock. Add a little of the hot sauce to it, then whisk this into the sauce in the pan.

Bring to the boil and simmer for a few minutes. Pour over the chicken and serve.

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