Kip Filet with Sherry Sauce

Directions

Put the juniper berries in a bowl.

Crush them with the back of a spoon.

Stir in the soy sauce, salt, pepper, and sherry.

Lay the kip filets in the sauce.

Let them marinate about 4 hours in the fridge, turning occasionally.

Remove the chicken from the marinade (reserving marinade) and dry with kitchen towels.

Brush on ½ tablespoon oil.

Grill over hot coals until done, about 10 minutes.

Meanwhile, mix cornstarch with 2 tablespoons cold water until smooth.

In saucepan, mix the reserved marinade with 1½ deciliter water.

Bring to a boil. Stir in the cornstarch mixture; stir constantly until sauce thickens.

Salt and pepper to taste.

Remove the chicken from the grill; let rest on a cutting board for about 3 minutes.

Cut crosswise into pieces about 1/2cm thick.

Arrange the slices on two plates.

Pour the sauce over.

Good with rice and lemon carrots.