1. Boil the milk and broth in a pot and season with salt and pepper. Gradually add the semolina while whisking vigorously. Let it simmer over medium heat, stirring constantly, for about 3 minutes until it thickens significantly.

2. Spread the mixture approximately 2 cm thick on baking paper and let it cool.

3. Preheat the oven to 230 °C (upper and lower heat) for the chicken thighs.

4. Peel the garlic and press it through a press, mix with olive oil, paprika, salt, and pepper, and brush the chicken thighs all over with this mixture.

5. Place the thighs in a suitable baking dish and roast in the oven for about 40 minutes. Tip: Activate the grill function towards the end to achieve a nice crispy skin. Note: For hygiene reasons, wash your fingers thoroughly with soap now and ensure the thighs are fully cooked.

6. Peel and chop the carrots. Melt the butter in a pot and steam the carrots for about 2 minutes, then season with salt and pepper and add water. Cover and simmer for 10 minutes over medium heat.

7. When the 'semolina plate' feels stable, you can cut it into a shape of your choice (e.g., diamonds or hearts). Fry the semolina pieces in butter until golden brown on both sides.

8. Wash the parsley, dry it, pluck the leaves, and finely chop them, then add them to the carrots.

9. Remove the chicken thighs from the oven and cautiously pour the hot roasting juices into a small pot. Add a generous splash of water and bring it to a vigorous boil, seasoning with salt and pepper. Tip: If you like, you can thicken the sauce with some cold butter or cornstarch.

10. Plate the chicken thighs with the sauce, serve the semolina pieces and carrots on the side.