4 large chicken fillets boneless and skinless

For the marinade:

2 soup spoons yogurt

4 soup spoon fresh cream

1 tea spoon chili powder

1 tea spoon lime zest

2 soup spoons lime juice

½ tea spoon salt

1 tea spoon all spices powder

150 gr chopped onion

½ tea spoon chopped garlic

½ tea spoon grated ginger

3 tea spoon chopped coriander leaves

4 soup spoons brown sugar

2 soup spoons Dijon mustard

2 soup spoons olive oil

For the vegetables:

2 soup spoons olive oil

Salt, pepper

Fresh garden vegetables of your choice

For carob sauce:

8 soup spoons carob syrup

1 tea cup chicken stock

Method:

Mixed well in large bowl all the ingredients for marinade.

Cover the fillets with marinate and keep in fridge over night.

Next day take out the fillets, remove excess marinade, arrange in non stick roasted pan, drizzled with some water and cook them in preheated oven on 180c for 20 minutes.

Same time heat the olive oil in sauté pan, add the vegetables and cook them at al dente point. Season with salt and pepper.

Dissolve the carob syrup in chicken stock and heat until became a smooth sauce.

Serve the fillets on top of vegetables, drizzled with sauce.