Cut each chicken leg in two and score each piece lightly. Rub half the lime juice and sea salt into them. Cover and set aside for 30 minutes. Meanwhile, heat the oil over a medium heat and add the onion.
Fry until the onion is soft but not brown, reducing the heat to low halfway through. Add the garlic and ginger and continue to fry until the onion is light brown, adding a splash of water if the mixture sticks to the bottom of the pan. Add the ground coriander, turmeric and chili powder with a splash of water and cook for 2 minutes.
Add the chicken and raise the heat to medium. Cook, stirring, until the chicken is opaque. Add the cashews and raisins and 200 ml warm water, bring it to the boil, reduce the heat to low and cover the pan.
Cook gently until the chicken is cooked through (35-40 minutes). Add the mandarin marmalade, stir to mix and simmer for 2 minutes. Drizzle the extra virgin olive oil on top and serve.