Boil the chicken legs with salt and the broth cube in water until the meat is ready, take it out of the broth, wait for it to cool, debone and tear it finely.
Leave the broth aside. Mix together the flour, paprika and spices.
Put the olive oil and butter to heat in a deep pan. Chop the garlic and put it in the fats for a few seconds to braise, then add the flour and spice mixture to it.
Gradually pour in the set aside broth to them, while stirring nonstop to a homogeneous, thick mixture.
Finally, add in the torn meat, let it come to a boil and remove from the heat. Sprinkle with parsley.