Ginger, turmeric and orange add nutrients for winter health to these grilled open sandwiches.
|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 slices||Sourdough bread, choose a dark bread|
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- 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.