1 whole chicken, cut into 8 pieces each
Juice of 1 lemon
½ tbsp Salt and Pepper
1 clove garlic, finely chopped
1 tbsp white wine vinegar
½ tsp fresh thyme, finely chopped
2 tbsp butter
1 tsp brown sugar
100g cashew nuts
175g mushrooms, sliced
1 ½ onions, chopped
1 piece of fresh ginger, grated (about 10 cm long)
½ tbsp flour (mixed with 3 tbsp of water)
2 tbsp olive oil
In a large bowl mix together the lemon juice, salt and pepper, garlic, vinegar and fresh thyme then toss in the chicken cover and refrigerate for at least 2 hours (overnight is best)
Drain the marinade from the chicken and discard, in a large fry pan heat half the olive oil and seal the chicken in batches until all lightly browned, remove from the pan and set aside.
Re- heat the pan add another splash of oil and fry the onions, mushroom ginger and cashews until just starting to brown then add the butter and brown sugar and cook until the sugar has dissolved.
Return the chicken to the pan, add the water and simmer for 20 minutes with a tight fitting lid.
Remove the lid, bring to a boil and thicken with the flour and water mix then serve.