Moroccan Lemon Chicken

Course : Chicken
Serves: 4
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1 medium lemon
8 medium 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 / Directions:

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

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