Grilled Tandoori Chicken with Bell Bell Pepper Vegetables

For the marinade, mix chickpea flour with garlic, ginger, yogurt, juice of one lemon, tandoori seasoning and peanut oil and season with salt.

Put the chicken breasts in it and let them marinate in the refrigerator for about three hours with the lid closed.

Remove the chicken breasts from the marinade, removing the marinade enough to leave a thin layer on the chicken. Roast in a grill pan on medium heat in the oil on both sides for four minutes each, remove the grill pan from the kitchen stove and cook in the post heat of the grill pan for a few minutes.

Arrange the chicken breasts with the pickled vegetables.

The pickled vegetables: clean the vegetables and cut them into lozenges.

Caramelize the powdered sugar in a saucepan at low temperature, put the vegetables with garlic and thyme and sweat them a little. Season with salt and pepper, extinguish with balsamic vinegar, add the clear soup and the olive oil and simmer with the lid closed for several hours.

Tip: Use a regular or light yogurt, as needed!

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