Preliminary note: The meat of the legs was left over from preparing the chicken broth. With the best will in the world, you can't throw that away, i.e. process it.
We like spelled like rice because it is nice and firm and aromatic. If you don't like that, you can of course also use rice, which, according to the package insert, is boiled with twice the salted amount of water and allowed to swell. In the meantime, halve the zucchini lengthways and cut into slices. Dice the onion. Skin the chicken drumsticks, remove the meat from the bones and tear it apart.
Heat 0.5 tablespoons of oil in a pan and sear the zucchini slices for about 2 minutes. Salt a little and take out. Add the rest of the oil to the pan and sauté the onions. Add tomato paste and let it caramelize slightly. Add the rose paprika and deglaze with the chicken stock. Bring to the boil briefly and make a little creamy with the sauce thickener.
Now mix in the zucchini, meat and capers and heat everything well. Season to taste with salt, sugar and lemon pepper. Then serve with the spelled rice and sprinkle with basil.