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To assemble:

  1. Marinade:

    • Pre-heat the oven to 160 °C.
    • Combine marinade ingredients and rub on the chicken. Marinate in the fridge overnight.
  2. To assemble:

    • Place onions, lemon wedges and ginger in a roasting tray, place chicken on top and roast for 25-30 min.
    • Remove chicken and cover loosely with foil. Remove the ginger, lemon, pan juices and onion and liquidise until smooth.
    • In a saucepan, bring coconut milk to boil and add Knorr Aromat Original and liquidised pan juices. Simmer until desired consistency
  3. Chef's Note:

    The chicken can be grilled over a braai (hot coals).