1 teaspoon paprika
1 teaspoon sesame seeds
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 cups chicken broth
4 pounds boneless chicken thigh
Preheat oven to 350 degrees F (175 degrees C).
Peel chicken thighs and place in a shallow dish. Sprinkle with paprika and sesame seeds. Rub with 1 teaspoon of oregano at the bottom of a 9 x 13 inch dish. Place chicken in dish and pour broth over.
Arrange thigh in pan. Place his legs in pan and allow breasts to be touched, about 2 inches apart. Season with red pepper flakes, salt, black pepper and egg. Pour broth over thighs in pan. Cover and place in oven for at least 1 hour.
Remove foil from chicken pieces. Broil thighs and sprinkle with paprika mixture. Reduce heat to medium-low and broil 6 minutes, turning once, until juices run clear.
Turn chicken pieces to broil. Place thighs on aluminum foil and broil for 10 minutes each side, or until skin is crispy and juices run clear. Broil thigh after 6 minutes and place on foil again.
Remove foil from chicken pieces and lay chicken pieces on to foil, securing with toothpicks. Place egg on one side of each breast and pour broth over each breast. Top with chicken legs and serve hot.