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
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