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Prep time: 20–30 minutes plus 4 hours and overnight for brining

Cook time: 60 minutes plus 10 minutes resting time


What you need:

Brining liquid

  • 75g Celtic sea salt

  • 60ml coconut syrup

  • 1L water

  • 3cm fresh turmeric, grated

  • 2Tbsp cumin seeds

  • 2 Tbsp coriander seeds

  • 3 slices of ginger, sliced on the angle

  • 2 cloves garlic, smashed

  • ½ bunch fresh coriander stems and cleaned roots, chopped, save leaves for salad.

To make Low FODMAP:

  • Remove coconut syrup and use rice malt, maple syrup or sugar instead

  • Remove garlic and use some garlic infused olive oil



  • I x Bannockburn whole chicken size 14 

  • 2 Tbsp Ayam extra virgin coconut oil



  • Freshly ground black pepper 

  • 1Tbsp olive oil

  • 2Tbsp apple cider vinegar  

  • 1Tbsp coconut syrup 

  • Squeeze of lemon 


Apple and peach salad

  • 3 Modi apples, skin on, sliced and julienned 

  • 2 peaches, sliced into thin wedges

  • 1 Lebanese cucumber, cut into thin rounds

  • 2cm piece young ginger, finely julienned

  • 1 sprig of fresh mint

  • 1 handful of coriander leaves

  • 1 tsp chilli flakes 

  • Salt flakes


To make Low FODMAP:

  • Remove apple and peaches (Low FODMAP  fruits that could be used: cantaloupe, orange, strawberry, paw paw) 

  • Remove coconut syrup and use rice malt, maple syrup or sugar instead



Step 1: To prepare the brine, place all brining ingredients in a large saucepan and bring to the boil. Take off the heat and allow to cool completely. Once cooled, place the chicken in a large double zip locked bag or large non-metallic bowl and pour in the brining liquid. Refrigerate for 4hrs or overnight. 

Step 2: When ready to cook, remove the chicken from the brining liquid, but don’t discard the brining liquid just yet. Pat the chicken dry and bring back to room temperature.  

To cook the chicken, preheat the barbecue to medium high.

Step 3: Rub the skin of the chicken liberally with Ayamcoconut oil. 

Step 4: Fill the chicken roaster cup with some of the reserved brine and a few of the aromatics. Discard the rest. 

Step 5: Place the chicken cavity on the chicken roaster and sit on a large baking tray. Don’t be tempted to put extra salt on the chicken. It will be salty from the brine.

Step 6: Roast the chicken in the barbecue for 50 - 60 minutes or until golden and the juices run clear. Keep the chicken juices and strain off any fat. Spoon that over the chicken juices upon serving.

While the chicken is cooking prepare the salad. 

Step 7: Combine the dressing ingredients in a bowl. 

Step 8: Gently combine the apple, peach, chilli, salt, pepper and ginger and a touch of dressing in a bowl.  

Step 9: To assemble lay the cucumber and herbs on a platter, then cut the chicken in half or pieces and position on the platter.  Arrange the apple and peach around the platter, spoon some more dressing over the salad and chicken juices over the chicken.

Step 10: Remove the chicken from the roaster and leave to rest for 10 minutes.  before serving alongside the apple and peach salad.

 Tip: The chicken can be roasted in the barbecue or 180C oven