Grilled Buttermilk-Harissa Chicken with Zesty Pomegranate Slaw

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About this Recipe

Cooking Time

20

Prep Time

10

Cuisine

  • African

Serves

4

cooking style

Stove Top
Marinade

PROTEIN / DIET

CHICKEN

The ideal dish for a warm summer evening eating alfresco – Grilled Buttermilk-Harissa Chicken with zesty Pomegranate Slaw. By marinating the chicken tenderloins in the buttermilk and Harissa mix before grilling, it not only helps to tenderize the meat but infuses it deeply with the wonderfully warm, spicy harissa flavor.

The tenderloins are then grilled until they’re charred and smoky on the outside and super succulent inside. Paired with a zingy slaw with bursts of pomegranate strewn through like little red jewels, this dish is an absolute winning flavor and texture combination with minimal fuss and ingredients!

Ingredients

  • 1 tbsp The Spice People’s North African Harissa
  • 500g chicken breasts – cut into tenderloins
  • 2 cups buttermilk
  • 2 cloves garlic, crushed
  • Juice of 1 lime
  • olive oil
  • salt and pepper
  • 1/4 red cabbage, shredded
  • 1 pomegranate – deseeded or buy the seeds already out
  • few sprigs of fresh mint, roughly chopped
  • 2 carrots, shredded or very finely julienned
  • 2 tbsp The Spice People’s North African Harissa
  • 1 kg chicken breasts – cut into tenderloins
  • 4 cups buttermilk
  • 4 cloves garlic, crushed
  • Juice of 2 lime
  • olive oil
  • salt and pepper
  • 1/2 red cabbage, shredded
  • 2 pomegranate – deseeded or buy the seeds already out
  • few sprigs of fresh mint, roughly chopped
  • 4 carrots, shredded or very finely julienned

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Method

  1. Season your chicken tenderloins all over with a generous pinch of salt and pepper. In a large bowl, combine the harissa, garlic, and buttermilk and toss the tenderloins in the mix to coat them well. Set aside, out of the fridge but covered, for 20 minutes.
  2. Place a heavy-based griddle pan on med-high heat. Drizzle the marinated tenderloins with a generous amount of olive oil to avoid them sticking and place on the griddle. Cook, turning regularly until they’re nice and charred on the outside and cooked inside – about 10 minutes all up. This step would work just as well on a BBQ if you have the option!
  3. Remove the chicken from the heat and set it aside to rest. In the meantime, combine the shredded cabbage, carrot, mint, and pomegranate seeds in a bowl and toss through the lime juice, a generous drizzle of olive oil, and a sprinkling of salt and pepper. Serve alongside each other and enjoy!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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