3 Whole chicken legs, drumstick separated from the thigh, skin on* and scored
3 Potatoes, medium-sized, washed, peeled and sliced into 1 cm (just under a 1/2″) rings
3 – 6 Spicy pickled peppers** (Pepperoncini / Fefferoni style), left whole with stems on
1 Moroccan style preserved lemon**, sliced in half and into half-moon slices
1/2 cup Whole Moroccan green olives with the stones**, plain not spiced
3 Cloves of garlic, peeled and halved lengthwise
1 tbsp + 1 tsp Ras El Hannout**, Moroccan spice blend
1 cup Chicken stock
Extra virgin olive oil
Salt to taste
Fresh flat-leaf parsley for garnish
*Note that you can use skinless legs and breast if you wish however, ensure that you have enough liquid to ensure plenty of gravy.
**These ingredients are readily available in Middle-Eastern and/or North-African grocers or specialty markets.
- Preheat your Fornetto to 220C (425F).
- Using a small amount of olive oil, grease the bottom of the bread cloche and line entirely with the rings of potatoes.
- Mix the Ras El Hannout with the chicken stock thoroughly and set aside.
- Place the chicken over the potatoes and fill in any gaps with the lemon slices, peppers, garlic and olives ensuring that everything is evenly spaced apart.
- Pour the chicken stock mixture over the chicken making sure that all the skin is moistened. You can salt lightly at this stage though I recommend salting at the table.