I made this with duck breast instead of chicken and it was very nice, it was a little too orange flavoured for us so I added some port to the sauce to counteract this. We much preferred it with the addition of the port but that was just our preference. I served ours over celeriac mash and some fresh asparagus for very enjoyable meal. To view the original recipe please click here.

Ingredients

8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper

Sauce

2 Tablespoons cider vinegar
4 Tablespoons soft brown sugar
2 Tablespoons cornflour
1(425 g) Can pitted cherries
1 Cup chicken stock
1 Tablespoon grated orange rind
1 Tablespoon grated lemon rind
1/2 Cup orange juice
2 Tablespoons lemon juice

Method

CHICKEN

1. Brush the chicken with the soy sauce.

2. Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.

SAUCE

1. Drain the pitted black cherries and reserve the juice.

2. Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.

3. Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.

4. Add cornflour paste stirring until combined (with no lumps) and thickened.

All photos taken by me unless otherwise stated.