Chicken in a curry & orange sauce

Method

1. Preheat the oven to 200°C/400°C/gas mark 6.
2. Combine 2tbsp of the olive oil, ½ of the garlic and 1tbsp of the curry powder in a bowl. Brush each of the chicken legs with the mixture until coated.
3. Heat a large pan over a medium heat with the remaining oil, add the chicken legs to the pan and brown for around 2 mins on each side. Remove from the pan and place in a deep ovenproof dish.
4. In the same pan, add the shallots and remaining garlic with the remaining oil. Fry until softened.
5. Add the remaining curry powder to the shallots and fry for a further minute. Add the water, stock and kaffir lime leaves and bring to the boil.
6. Pour the mixture over the chicken legs. Cover loosely with foil and place in the oven for 45 mins or until chicken is cooked through.
7. When the chicken legs are cooked, remove from the oven. Remove chicken legs from the liquid, set to one side and cover with foil to keep warm.
8. Pour the liquid back into the pan and bring to a rapid simmer. Add the vermouth and leave to reduce for a few minutes. Reduce the heat slightly, then add the chives, coriander and orange segments. Simmer for 1 min.
9. To serve, cut the chicken legs in half so the drumstick is separated from the thigh. Arrange in a bowl and spoon over the broth.

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