CHICKEN SLIDERS WITH BUTTERMILK SLAW
MAKES 12 PREP 15 MINS (+ 1 HR MARINATING) COOK 10 MINS ½ tsp each ground cumin, oregano, paprika
¼ tsp chilli powder pinch allspice
350g chicken tenderloins 12 mini brioche or mini burger buns, halved sliced pickled jalapeños, to serve (optional) BUTTERMILK SLAW ¼ red cabbage, finely shredded 1 large carrot, grated 2 green onions, finely sliced ¼ cup coriander leaves ½ cup mayonnaise 2 tbsp buttermilk 1 tbsp Dijon mustard
1 tbsp brown sugar
1 tbsp apple vinegar 1 In a bowl, combine all spices. Add chicken and toss to coat. Chill for 1 hour to marinate.
2 To make buttermilk slaw, in a large bowl, combine cabbage, carrot, onion and coriander leaves. In a jug, whisk mayonnaise, buttermilk, mustard, sugar and vinegar together. Reserve ¼ cup dressing. Toss remaining through cabbage mixture.
3 Preheat a barbeque grill or chargrill pan on high. Cook chicken pieces for 3-4 mins each side until cooked through.
4 Top roll halves with slaw, chicken and jalepeños. Drizzle with remaining dressing and top with remaining roll halves to serve.