Grilled Buttermilk-Harissa Chicken with Zesty Pomegranate Slaw
PREP TIME
10 minutes
COOK TIME
20 minutes
YIELDS
4

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
Directions
- 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.
- 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!
- 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!
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