INGREDIENTS :
1 garlic clove, chopped
5 ml (1 teaspoon) coriander seeds 5 ml (1 teaspoon) lemon juice
5 ml (1 teaspoon) maple vinegar
10 ml (2 tsp.) Maple syrup
30 ml (2 tbsp.) Sheep yogurt 4 boneless chicken breasts
500 ml (2 cups) sheep yogurt 60 ml (1⁄4 cup) maple syrup
2 cucumbers, diced
1 salad of your choice
3 red peppers, sliced into strips
PREPERATION :
Mix the first 6 ingredients.
Brush the chicken with this marinade, then cover and marinate for 1 hour.
Combine yogurt, maple syrup and cucumbers, cover and refrigerate.
Heat the barbecue over high heat and grill for 5 minutes on each side.
Grill the sliced peppers.
Divide the salad among 5 plates and arrange the chicken and the sliced peppers.
Drizzle with the ewe yogurt and maple cucumber sauce.