Golden, spiced, and packed with bold flavour, this Buttermilk & Harissa Chicken with Crisp Garden Salad and Spiced Yoghurt Dressing is a vibrant summer showstopper from Culinary Columnist and Executive Chef Paul Watters.
Marinated for maximum tenderness, coated and pan-seared to crispy perfection, then finished in the oven, the chicken is rich and warming — beautifully balanced by a colourful medley of crunchy vegetables, sweet pops of pomegranate, and a cool, creamy dressing with a hint of spice.
Here, Paul shares his step-by-step guide to recreating this irresistible, crowd-pleasing plate at home — bold on flavour, bright on the plate, and brilliantly easy to pull off.
Ingredients
For the Chicken Marinade:
- 6 chicken thighs (bone-in or boneless)
- 1 cup buttermilk
- 1 tbsp harissa
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp curry powder
For the Coating:
- 2 cups all-purpose flour
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried mixed herbs
For the Salad:
- ¼ red cabbage, finely shredded
- 4 handfuls rocket
- 8 tenderstem broccoli
- 8 cherry tomatoes, halved (red or yellow)
- 2 handfuls peas
- 2 handfuls pomegranate seeds
For the Dressing:
- 8 tbsp natural yoghurt
- 1 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper, to taste
Method
1. Marinate the Chicken:
In a bowl, whisk together the buttermilk, harissa, salt, white pepper, and curry powder until fully combined. Add the chicken thighs, ensuring they’re well coated. Cover and refrigerate overnight, or for at least a few hours to allow the flavours to develop.
2. Prepare the Dressing:
Combine the yoghurt, curry powder, turmeric, and seasoning. Mix well and refrigerate until ready to serve — keeping it chilled enhances the flavour and texture.
3. Coat and Sear the Chicken:
Preheat your oven to 180°C (350°F).
In a shallow dish, mix the flour with onion powder, garlic powder, and herbs. Remove the chicken from the marinade and dredge each thigh in the flour mixture, making sure it’s thoroughly coated. Shake off any excess flour (a sieve works well for this).
Heat a drizzle of oil in a frying pan over medium-high heat. Sear the chicken for about 5 minutes on each side until golden. Then transfer to an ovenproof dish and bake for 10 more minutes until cooked through.
4. Make the Salad:
While the chicken finishes in the oven, bring a pot of salted water to a boil. Add the broccoli and cook for 3 minutes. Add the peas and cook for an additional 2 minutes. Drain and set aside.
5. Assemble the Dish:
On two large plates, arrange the shredded red cabbage and rocket — you can toss them lightly with olive oil if you like. Scatter the peas and pomegranate seeds around the plate, add the cherry tomatoes and tenderstem broccoli.
Top each salad with the cooked chicken thighs. Drizzle generously with the chilled yoghurt dressing, then dot a little extra harissa on top and around the plate for colour and kick. For a final flourish, sprinkle a pinch of curry powder and garnish with a few picked coriander leaves.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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