Recipe by Bruno Barbieri from Do you tagine? Photography: Riccardo Lettieri           Preparation: 20 minutes Marinating time: 1 hour Cooking time: 45 minutes   For 4 servings 12 chicken legs (drumsticks) 150 g (5.3 oz) of brown sugar 2 oranges 2 lemons 1 grapefruit 1 lime 1 red onion The juice of half a pineapple 1 garlic clove Rosemary Extra virgin olive oil White wine Balsamic vinegar Salt and pepper Trim the chicken legs, and place them in a dish with the salt, pepper, rosemary, crushed garlic, chopped onion, white wine and a drizzle of extra virgin olive oil. Leave to marinate for about an hour then transfer all the ingredients to the tagine base. Cover and cook over low heat for approximately 40 minutes. In the meantime peel all the citrus fruit and separate each segment from the membrane. (If the fruit is untreated, it may be cut into segments without removing the peel). Sprinkle with brown sugar and add the citrus fruit to the chicken legs after about ¾ of the cooking time. When the dish is cooked, add the pineapple juice, mix well and reduce the cooking glaze to a syrupy consistency. The chicken legs should have a pleasant glazed finish. Serve the chicken legs with the caramelised fruit and a few drops of balsamic vinegar.