Marmalade Chicken Skewers

Prep Time: 5 minutes
Cooking Time: 12-15 minutes
Serves 4-6

Ingredients:
60g marmalade
60ml Lazenby Original Worcestershire Sauce
30ml MAGGI Sweet Chilli Sauce
15ml lemon juice
1 clove garlic, crushed
15ml fresh ginger, finely grated
600g chicken thigh fillets, cubed
8-10 bamboo skewers, soaked in warm water for 10 minutes

To serve:
3 spring onions, sliced
30ml fresh coriander or parsley leaves, torn
1 chilli, sliced (optional)

Method:
1. Combine the marmalade, Lazenby Original Worcestershire Sauce, MAGGI Sweet Chilli Sauce, lemon juice, garlic and ginger in a bowl.

2. Add the chicken pieces and mix well. Cover and chill in the refrigerator for at least 30 minutes.

3. Skewer the chicken pieces onto the bamboo skewers and cook on a hot grill or braai for 12-15 minutes, turning and basting frequently with the reserved marinade.

4. Serve topped with spring onion, chilli and parsley or coriander.

Battered Onion Rings with Dipping Sauce

Prep Time: 10 minutes
Cooking Time: 5-10 minutes
Serves 4-6

INGREDIENTS
oil, for frying
180g cake flour
45g cornflour
3ml paprika
3ml milled black pepper
30ml MAGGI LAZENBY
250ml- 275ml ice cold water
3 large onions, thickly sliced
1 chilli, sliced (optional)
15ml coriander, chopped (optional)

Dipping Sauce
60ml MAGGI LAZENBY
30ml MAGGI Sweet Chilli Sauce
15ml Thai Fish Sauce
5ml lime juice

METHOD

1. Heat the oil in a pot or deep fat fryer.

2. Sift the flour, cornflour and paprika into a mixing bowl.

3. Stir in the black pepper, MAGGI Lazenby  and enough iced water, to form a thick batter. Whisk well to combine.

4. Dip each onion slice into the batter and then carefully drop into the hot oil. Fry each onion ring for 1-2 minutes per side.

5. Remove using a slotted spoon and drain on kitchen paper. Toss in the seasoned salt whilst still hot. Serve at once, garnished with chilli and coriander, if desired and with the dipping sauce.

Dipping Sauce

1. Combine all of the ingredients together in a bowl.