Moroccan Lemon Chicken

Cut lemon in half. Juice half and thinly 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.