Preheat oven to 200C
Blend the paste ingredients (honey, garlic, red chilli, cinnamon, coriander, cumin, fresh coriander and olive oil) in a food processor until the consistency is smooth.
Heat 10 ml oil in a large saucepan.
Add chicken breasts and brown evenly.
Remove from the pan and place in an ovenproof dish.
Add onions and sauté for 15 min.
Add paste to the onions and cook for 3 min.
Add the wine, water and sachet of KNORR Country Hotpot Dry Cook-in-Sauce to the pan.
Simmer for 20 min and pour the sauce over the chicken.
Cover and bake for 40 min.
Turn chicken breasts over and cook for a further 30 min.
Garnish with lime wedges and coriander leaves and serve with 150 g couscous (cooked as per packet instructions) and 400 g steamed butternut.