Grannymar

Today’s recipe has been well tried and tested for many years. I never remember anyone not liking it. I first tasted it at a friend’s house and she kindly shared the recipe with me.

Garlic Chicken with a Lemon Sauce

Serves 6

Preheat oven to 220°C

4 Chicken Breasts

2 Cloves of Garlic

1 Bunch of Springs Onions

1 dessertspoon Honey

1 dessertspoon Sunflower Oil

12ozs Mushrooms

1 dessertspoon Tarragon Vinegar

A few drops Soy Sauce

Lemon Sauce

½ cup Lemon Juice

2 Chicken Stock Cubes

2 tablespoon Cornflour

2 tablespoon Honey

1 tablespoon Brown Sugar

1 teaspoon Grated Ginger

375mls Water

Rind of 1 Lemon

225g Filo Pastry

Sesame Seeds

A little beaten egg or oil to brush

Cut the chicken into strips them marinate in the crushed garlic, oil, tarragon vinegar, honey and soy sauce. Leave covered for 1-2 hours (longer if possible). Heat the olive oil in a pan and quickly fry the chicken for 9-10 minutes until golden brown. Pour into an ovenproof dish. A few wild mushrooms could also be added.

To make the lemon sauce, combine the lemon juice crumbled stock cubes, cornflour, honey, brown sugar, ginger, water and lemon rind in a saucepan and stir over a low heat until the sauce boils and thickens. Cut the spring onions into 1inch pieces and add to the sauce and pour it over the chicken pieces. Cut the filo pastry into squares and fold into triangles arrange them on top of the chicken & brush with a little beaten egg or oil or melted fat. Sprinkle with sesame seeds and bake for 25-30 minutes.