For the chutney, wash the currants, drain them well and pluck the berries from the panicles. Peel onion and chop finely. Wash thyme, dab dry, pluck leaves from the stems.
Put the currants, onions, sugar, vinegar, mustard, cloves and thyme in a pot. Season with salt and pepper. Bring to the boil while stirring and let it boil down at low heat for about 15 minutes. Stir several times in between.
Pour into glasses and chill. Wash chicken legs, pat dry and rub with salt, paprika and pepper. Spread on the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes.
Take the legs out of the oven, let them cool down and wrap the ends with parchment paper and tie up kitchen string. Garnish with slices of lime.