Rub the chicken all over with the lemon juice to remove traces of the skin. Put the chicken in a non-metallic dish and sprinkle over with salt, the all-purpose seasoning, black pepper and chicken seasoning. Using your hands, rub the seasonings in to give the meat a good flavour and leave in the refrigerator for 30 mins or overnight if you have time. (Be sure to wash your hands really well after touching raw chicken and meat.)

Heat the oil in a duchy or large deep flameproof casserole until really hot.

Remove the chicken from the seasoning, reserving the seasoning mix for later. Add 6-g pieces of chicken and fry gently for about 5 minutes on each side until the chicken is browned. Remove the chicken from the pot and carefully scoop out most of the oil, leaving just a small amount in the bottom.

Return the chicken to the pot, tip in the reserved seasoning mixture, the spring onions, onions, chilli, garlic and peppers. Pour in 450ml/16fl oz water, add the butter, then cover and simmer for 15 minutes until the liquid is reduced to a nice gravy. Serve with rice.