Wash the chicken legs, place in a large saucepan with salted water and simmer over medium heat for about 45 minutes. In the meantime, cook the basmati rice as indicated on the rice package.
Put the yoghurt in a large bowl, season well with peanut butter, salt and pepper and then press the garlic cloves through a garlic press, add to the yoghurt mixture and stir everything well.
Now separate the cooled meat from the bones and cut into small pieces and mix the cooked rice with a third of the yoghurt mixture.
To layer the ingredients, you can use a large baking dish or 5 small ones. The bottom layer forms half of the rice yoghurt mixture, then half of the meat is spread over it and a smooth layer of peanut yoghurt is placed on top.
Then comes rice, meat and yogurt again, so that there are a total of 6 layers in the baking dish. The oven is now preheated to 170 ° top / bottom heat.
Put the baking dish with a roasting thermometer in the middle of the oven and when the core temperature shows 70 ° and the yoghurt layer has a very light caramel color, the Lebanese chicken is ready.
Now decorate with verbena.