On a cutting board, with a sharp knife, cut the chicken legs in half to make four pieces.
Heat a large pot over high heat, add the olive oil, and sear the chicken pieces well on all sides until nicely browned, seasoning with salt and freshly ground pepper.
While the chicken browns, chop the onion, leek, garlic and half the chili.
Remove the chicken from the pot. Lower the heat to medium, add the butter, and sauté the onion, leek, garlic and chili until softened but not browned.
Add the grated carrot; sauté 1–2 minutes more. Stir in the tomato paste and the allspice.
Deglaze with the sweet red wine; when it has evaporated, add the grated tomato, the concassé tomato, the chicken pieces, the chicken stock and freshly ground pepper. Stir well.
Once it comes to a boil, reduce the heat, cover the pot, and let the chicken simmer for 35–40 minutes.
Once cooked, transfer the chicken to a bowl. Add 750 ml boiling water to the pot, add the skioufihta and boil for 12–13 minutes.
When the skioufihta are almost ready, return the chicken to the pot and stir carefully to combine.
Serve the chicken and skioufihta into deep plates and sprinkle with grated Cretan Graviera.
