CHICKEN SLID­ERS WITH BUT­TER­MILK SLAW

Homes+ (Australia) - - EASY FOOD -

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.

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