If you prefer, ask your butcher to butterfly the chickens for you. The salad can be made up to an hour ahead. Keep, covered, in the fridge.
Ingredients
Method
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.
3 To make salad, cut pomegranate in half. Holding pomegranate cut-side down over a bowl, hit with a wooden spoon to remove seeds. Remove any white pith. Add remaining ingredients. Toss to combine.
4 Heat an oiled, large, barbecue at plate over a medium heat. Add chicken. Cook, turning occasionally for about 15 minutes, or until cooked through. Remove.
5 Serve chicken with pomegranate and herb salad, yoghurt, roti bread and lemon wedges.
