Clean, wash and slice the aubergine and sprinkle with salt. Wash and drain the bulgur and place in a large ovenproof pan with a lid, a roaster or a tajine. Wash the tomatoes. Chop the apricots finely. Clean the chillies, cut lengthwise, remove seeds and chop finely. Mix apricots, 1 teaspoon cumin and chilli into the bulgur. Dab the aubergine and spread on the bulgur with the tomatoes.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash mint, shake dry. Divide legs, wash, pat dry. Loosen skin and push 1 mint leaf under each skin. Peel garlic and chop very finely. Season the legs with salt, 1 tbsp. paprika, 1 tsp. thyme and garlic. Mix 800 ml water and 1 tsp. salt and pour evenly over the bulgur. Put the legs on top.
Cover and cook in a hot oven for about 30 minutes. Remove the lid and continue cooking for about 30 minutes. Pluck off the rest of the mint leaves and sprinkle on top.