Winter chicken sandwich

Tam West

Ginger, turmeric and orange add nutrients for winter health to these grilled open sandwiches.

Ingredients

1 cup	Buttermilk (Main)
1 knob	Ginger, a thumb-sized one, finely grated (Main)
1 knob	Turmeric, a thumb-sized one, finely grated (Main)
2 cloves	Garlic, crushed
1 tsp	Ground coriander
1 tsp	Curry powder
½	Oranges, zest and juice
6	Free-range boned & skinned chicken thighs (Main)
4 servings	Coleslaw
4 slices	Sourdough bread, choose a dark bread

Directions

1. 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.
2. 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.

More of Warren's ginger, orange and turmeric recipes

• Turmeric coconut rice
• Curried baked pumpkin
• Coconut, turmeric and grapefruit upside-down cake