Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Peel and thinly slice the onions. Peel and thinly slice the garlic. Scatter the onions and garlic into a large roasting tin. Add a pinch of salt and pepper, 1 tsp dried oregano and 2 tsp sumach. Pour in the tins of cherry tomatoes and 200ml boiling water. Stir well.

Pop the chicken legs into a large bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Rub the oil and seasoning all over the chicken to coat it, then place the chicken in the tin, on top of the tomato sauce. Roast in the oven for 50 mins-1 hr, till the chicken is golden and cooked through (if you slice into a piece there should be no pink).

While the chicken roasts, fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 550ml boiling water. Swirl with a fork, then cover the bowl with a plate and set aside to soak for 15-20 mins. The bulgar wheat will soak up the water and become tender.

When the chicken is cooked, grate over the lemon zest and squeeze over a little juice. Drain the bulgar wheat if needed. Serve the chicken and sauce with plenty of bulgar wheat, a handful of rocket and the yogurt on the side.