For the chicken

• 125 ml (½ cup) plain yogurt
• 60 ml (¼ cup) lemon juice
• 2 cloves garlic, minced
• 5 ml (1 tsp) smoked paprika
• 5 ml (1 tsp) salt
• 2.5 ml (½ tsp) dried thyme
• 1.25 ml (¼ tsp) ground cinnamon
• Freshly ground black pepper
• 600 g (1.3 lb) chicken breasts (about 2 breasts)

For the pickled turnips

• 1 small turnip, as fresh as possible, or 2 to 3 white turnips (see note)
• 1 small red beet
• 250 ml (1 cup) water
• 125 ml (½ cup) white vinegar
• 1 clove garlic, peeled and crushed
• 5 ml (1 tsp) salt

Note: Turnips can have a strong flavor that intensifies with age. For delicious pickled turnips, choose young turnips, which have a milder taste, or small white turnips.

For the poutine

• 1 recipe of brown gravy-style sauce
• 1 bag of rustic fries (skin-on)
• Brins de gouda cheese
• 2 Lebanese cucumbers, diced
• 250 ml (1 cup) cherry tomatoes, halved
• Fresh thyme, to taste

For the chicken:

1.  In a bowl, combine the yogurt, lemon juice, garlic, paprika, salt, thyme, cinnamon, and pepper.
2. Add the chicken and coat it well.
3. Refrigerate for at least 1 hour, or overnight.

For the pickled turnips: 

1. Peel the turnip, cut into sticks, then transfer to a large glass jar.
2. Peel the beet, then slice it. Transfer the beet to a small saucepan, then add water, vinegar, garlic, and salt.
3. Bring to a boil, then simmer for 5 minutes.
4. Remove the beet and pour the hot liquid into the jar with the turnip sticks, covering them with the marinade.
5. Seal the jar and let it cool at room temperature. Refrigerate overnight. (Pickled turnips can be stored in the fridge for up to two weeks.)

For the poutine:

1. Prepare the gravy-style sauce as directed in the recipe.
2. Remove the chicken from the marinade. On a medium-high barbecue or in a ridged skillet over high heat, grill the chicken breasts for 6 to 8 minutes per side, until fully cooked.
3. Place on a plate, cover, and let rest.Prepare the fries according to the manufacturer’s instructions.
4. Prepare the fries according to the manufacturer’s instructions.
5. To serve, slice the grilled chicken breasts. Divide the fries into serving bowls, then add the grilled chicken and Brins de gouda cheese. Pour over the gravy, then garnish with diced Lebanese cucumbers, cherry tomatoes, pickled turnips, and fresh thyme to taste. Enjoy immediately.