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Yogurt Chicken Supremes with Rambutan Chutney https://www.metro.ca/userfiles/image/recipes/supreme-poulet-yogourt-chutney-ramboutans-5861.jpg PT10M PT25M PT1H00M
In a bowl, combine mint, yogurt and salt and brush chicken with mixture. Marinate 25 minutes in the refrigerator.ChutneyIn a skillet over medium heat, caramelize sugar. When it begins to colour, add onion and zucchini and cook for about 1 minute. Deglaze with cider vinegar and water. Add salt and continue cooking over low heat for 8 minutes.Meanwhile, preheat barbecue to medium.Add rambutans and reduce until mixture has the consistency of syrup.Grill chicken on the barbecue 8 minutes per side.Sprinkle chicken supremes with a few coriander leaves and serve with chutney.
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1 tsp. (5 mL) mint 1/2 cup (125 mL) plain yogurt salt to taste 1/3 cup (80 mL) sugar 1/2 onion, minced 1/2 zucchini, diced small 1/2 cup (125 mL) cider vinegar 1/4 cup (60 mL) water 1/2 tsp. (2 mL) Salt 8 fresh rambutans, cut in 2, pitted and peeled, using a small spoon, then diced small 4 chicken supremes 1/2 fresh coriander
Yogurt Chicken Supremes with Rambutan Chutney

Yogurt Chicken Supremes with Rambutan Chutney

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  • Gluten-free
4
servings
0:10
Preparation
0:25
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 tsp.
    (5 mL)
    mint
  • 1/2 cup
    (125 mL)
    plain yogurt
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  • salt to taste
  • 1/3 cup
    (80 mL)
    sugar
  • 1/2
    onion, minced
  • 1/2
    zucchini, diced small
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  • 1/2 cup
    (125 mL)
    cider vinegar
  • 1/4 cup
    (60 mL)
    water
  • 1/2 tsp.
    (2 mL)
    Salt
  • 8
    fresh rambutans, cut in 2, pitted and peeled, using a small spoon, then diced small
  • 4
    chicken supremes
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  • 1/2
    fresh coriander
Imprimer ma sélection

Preparation

In a bowl, combine mint, yogurt and salt and brush chicken with mixture. Marinate 25 minutes in the refrigerator.

Chutney

In a skillet over medium heat, caramelize sugar. When it begins to colour, add onion and zucchini and cook for about 1 minute. Deglaze with cider vinegar and water. Add salt and continue cooking over low heat for 8 minutes.

Meanwhile, preheat barbecue to medium.

Add rambutans and reduce until mixture has the consistency of syrup.

Grill chicken on the barbecue 8 minutes per side.

Sprinkle chicken supremes with a few coriander leaves and serve with chutney.

Source : Académie Culinaire

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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