If possible, marinate the chicken legs the day before with the Magic Dust, which is mixed in a little oil. Peel, halve or quarter the potatoes and place in the Dutch Oven. The ground should be covered. Pour in the poultry stock and some water so that the potatoes are barely covered. Season with pepper. Cut the garlic into slices, the onions and the pitted chilli pepper into rings and place on the potatoes. Garnish with a few sprigs of rosemary. Now put the chicken legs on it. Preheat 20 briquettes, place 6 under the saucepan and 14 on the lid. Let simmer for about 90 minutes. The result is very juicy meat with a great, crispy skin.
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