I thought this would be too spicy with the mint, thyme, and dill. I also thought my kids wouldn't touch it. They at the meat part not the rice. I, however, LOVED this. It was soooooooooo good. Worth every bit of trouble (and it was a lot since I had to make my OWN pomegranate syrup which took forever.) I'm usually into whatever is quick and easy, but this was soooo worth it. My father-in-law enjoyed it too. And he's kind of PICKY.
I marinated the chicken overnight and through a day but I suggest much less marinading time. I made half the amount of marinade as it makes a lot. I exchanged the red wine vinegar for much less cider vinegar with the mother in it because wine vinegar is derived from wine. I used the larger amount of sweet paprika but maybe hot paprika should be used in this. I used some minced fresh cooking onion as I didnt have any onion powder. I used extra virgin olive oil, sea salt and freshly ground black pepper. For the stuffing I used cooked white Basmati rice, 1/2 tsp tahini instead of sesame seeds, fresh baby spinach, no sugar as it never said when to add it so I didn't relise until later. Instead of dill, as I didn't have any and thyme I just used an Italian seasoning which includes thyme but I can see dill would be good here. I had to use fresh mint so I used less as I thought it would be a stronger flavour than dried but I didnt taste it coming through in the result. I wont make this again because I didnt like the flavour of the chicken legs though the marinade does taste pretty good. Also it is too much trouble for the result I had.