Winter chicken sandwich
( MAKES 4 open sandwiches )
Photo by Tam West
Ginger, turmeric and orange add nutrients for winter health to these grilled open sandwiches.
|1 knob||Ginger, a thumb-sized one, finely grated|
|1 knob||Turmeric, a thumb-sized one, finely grated|
|2 cloves||Garlic, crushed|
|1 tsp||Ground coriander|
|1 tsp||Curry powder|
|½||Orange, zest and juice|
|6||Free-range boned & skinned chicken thighs|
|4 slices||Sourdough bread, choose a dark bread|
- Into buttermilk, whisk finely grated turmeric and ginger, crushed garlic, coriander and curry powders, orange zest and juice. Season with salt and pepper. Add chicken thighs, place in a ziplock bag and marinate overnight in the fridge.
- Grill or barbecue chicken until cooked. Rest for a few minutes, slice and serve with a fresh slaw on 4 buttered slices of dark sourdough bread to make open sandwiches.