FIRE UP the barbecue
Feb 06, 2020
4 minutes
BUTTER CHICKEN WITH POMEGRANATE AND HERB SALAD
SERVES 6 PREP AND COOK: 40 MINS
1½kg chicken thigh fillets (8)
⅓ cup butter chicken paste
2 tblsps red wine vinegar
Warmed roti bread, to serve
POMEGRANATE AND HERB SALAD
1 pomegranate (1 cup seeds)
1 cup fresh coriander leaves
1 cup fresh mint leaves
½ cup roasted, salted cashews
½ cup flaked coconut, toasted
1 Trim excess fat from chicken. Cut three deep slits, diagonally, on one side of each chicken fillet.
2 Combine butter chicken paste and vinegar in a large shallow dish. Add chicken. Season with salt and pepper. Rub chicken to coat in mixture. Cover and refrigerate for 2 hours.
To make salad, cut pomegranate in half. Holding the pomegranate cut-side down over a bowl, hit with a wooden
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