10 pieces chicken (legs and thighs) skinned
1 whole organic lemon
2 tropea red onions
2 spoons curry powder (or make your own with a mixture of crushed turmeric, coriander, chillies, cumin, mustard, ginger, fenugreek, garlic, cloves)
2 pieces garlic
s & p
Make a layer of thinkly sliced onion with the skin on and on top a layer of thinly sliced lemon. Sprinkle with a spoon of curry powder and s & p. Add garlice pieces. Place the skinned chicken pieces on top and dribble with olive oil and add a small glass of white wine. S & p and sprinkle with the rest of the curry powder.
Place in a warm oven at 175° and after 25” turn the chicken and cook a further 25” and turn the chicken again, and further cook if not ready. If it is getting dry then add a small amount of liquid. Just 5” before removing from the oven sprinkle with chopped parsley. The lemon and onions make a gooey relish and should be brown and well cooked. Serve with a crostino of tomatoe and mozarella cheese.
Make some crostini with peeled tomatoes cut and topped with mozzarella, dribble of olive oil, s & p and chopped parsley.
Place some sliced three day old ciabatta or country bread on an oven plate next to the chicken about 10” before you take it out of the oven.
When the cheese is melted and the bread slightly browned, they are ready.