Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     lemon
  8                     chicken legs
  2               Cups  thinly sliced onion
  2          Teaspoons  curry powder
  1                Can  chickpeas -- (15 ounces) rinsed
                        and drained
     1/3           Cup  chopped Major Grey -- s chutney

Preparation:

Cut lemon in half. Juice half and t hinly slice remaining half. Brown chicken legs in large nonstick skillet over medium high heat about 10 minutes, turning to brown evenly. Transfer to platter. Add onion, curry powder, and 1/2 cup water to skillet. Bring to a boil, scraping up browned bits from bottom. Cover and cook over medium heat, stirring occasionally, until onions are barely tender, about 5 minutes. Add chicken legs, 3/4 cup water, lemon slices, and 1/2 teaspoon salt. Bring to a boil Reduce heat, cover, and simmer 15 minutes, turning chicken and stirring once during cooking. Stir in chickpeas and chutney. Simmer 5 minutes, or until chicken is cooked through. Stir in lemon juice

Nutritional Information:

3339 Calories (kcal); 175g Total Fat; (47% calories from fat); 285g Protein; 150g Carbohydrate; 1109mg Cholesterol; 1114mg Sodium