20 gm butter
30 gm shallot grated
salt and black pepper to season
60 ml red wine
In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.
Pour over chicken and allow it to stand for 1-2 hours. Grill.
For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.
Add red wine and cook over slow heat until the wine is reduced to half.
Season with salt and pepper.