Christmas Grazing Board Recipe
A spicy, zesty, flavour-bursting way to add a twist to your traditional Christmas barbeque or roast!
Suitable for: gluten-free, wheat-free, dairy-free, low FODMAP (with a 3/4 cup serving of broccoli and a ½ serving of potato).
Ingredients
Ingredients for marinade:
• 2 handfuls of washed chopped fresh coriander
• 2 handfuls of washed chopped fresh mint leaves
• 2 inches chopped ginger
• 2 tsp coriander powder
• 1.5 tsp cumin powder
• 1 tsp paprika
• 1 tsp turmeric
• Salt and pepper to season
• 4 tbsp lemon juice
(Note that any extra marinade can be frozen for three months for future use. I double the quantities to ensure I have some frozen away for future!)
Other ingredients:
• 8 chicken thighs (or breast pieces)
• Vegetables of choice washed- potatoes chopped in half, broccoli broken into florets, carrots – a variety of colour
• Garlic infused olive oil
(Note 1: ½ potato, ¾ cup of broccoli, 1 medium carrot are considered low fodmap
Note 2: Skip garlic for low fodmap)
Method
Method:
- In a blender pulse together all ingredients for the marinade
- Marinate chicken and refrigerate for at least 4 hours before cooking
- Drizzle marinade on potatoes and carrots just before cooking, massage marinade into broccoli florets
- When ready to cook, start with potatoes and drizzle olive oil and roast for 25 minutes at 175C
- Add chicken and other vegetables- broccoli and carrots and cook for a further 25 minutes (note the option to cook chicken as you would on a barbeque)
- Serve on grazing board
This recipe was contributed by Lisel Varley