Preheat oven to 480 degrees F (250 degrees C).
Peel and cut the Butternut Squash (800 gram) into 1 inch segments. Wash and remove external leaves of Brussels Sprouts (5), then halve them.
Place butternut squash on baking sheet, toss with Canola Oil (2 tablespoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon). Roast for 20 minutes.
Slice Fresh Ginger (1 inch). Place ginger in the oven, and roast for 10 minutes, until slightly caramelized.
Toss the Brussels Sprouts with a bit of canola oil and roast them for 10 minutes. When nice and caramelized, remove and set aside to cool.
Rub Bone-In Chicken Leg (2) with Ras el Hanout (1 tablespoon).
In a large pan, sweat the Onion (1/2) until transparent. Add the caramelized ginger, butternut squash, and the Garlic (4 clove). Sauté mixture until soft.
Then blend the squash mixture in a blender or food processor, while slowly drizzling in Olive Oil (to taste) until completely smooth. Strain the butternut squash puree through a fine mesh strainer (chinois mousseline) and set aside.
Heat pressure cooker over medium high heat. Add Duck Fat (2 tablespoon). Quickly brown the seasoned chicken legs in the pressure cooker, then add Ras el Hanout (2 tablespoon), mix well with oil, then add Onion (1/2), remaining Garlic (3 clove), and Chicken Stock (1 1/2 cup). Pressure cook for 12 minutes at high pressure.
Remove chicken legs from the pressure cooker and pat them dry. Sear skin down in a pan over high heat until skin is crisp.
Pour 3 cups of the braising liquid into a saucepan, add Dry Red Wine (1 cup), bring to boil, and then reduce until thick enough to coat the back of a spoon. Take saucepan off the heat, and add Butter (2 tablespoon).
Spoon puree onto plate, place sliced chicken legs on puree, garnish with Fresh Mint Leaves (5), Baby Red Radish (1), brussels sprouts, Pistachios (2 tablespoon), and drizzle the just over the plate. Serve and enjoy!