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1
Mix the rub ingredients to form a paste
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2
Pat the chicken dry and rub the spice paste over the whole surface.
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3
Cover and refrigerate for at least 2 hours
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4
Soak the cashews in warm water for an hour then drain and rinse
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5
Put the cashews into a blender with the oil, lemon juice and garlic and puree smooth.
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6
If the blender is having trouble, add a little rice or almond milk to get it going.
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7
Don't add too much, the puree needs to be thick
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8
Grate the cucumber into a bowl and salt it generously.
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9
Don't worry, you won't be eating all that salt!
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10
Toss it in the salt and set aside for 5 minutes
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11
Squeeze the cucumbers to get rid of the salty water.
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12
You can do it with your hand or pat them in a clean tea towel
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13
Add them to the cashew mixture with the chopped mint, dill, salt and pepper.
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14
Mix together and check the seasoning is to your liking.
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15
Add extra of anything you want more of.
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16
Cover & chill until needed
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17
Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil.
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18
Let the chicken sit out while the oven gets to temperature
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19
Bake the chicken for 20 - 25 minutes or until the juices run clear.
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20
While it rests, squeeze over the juice of half a lemon over each piece of chicken
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21
Meanwhile make the cous cous by following my recipe directions.
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22
You can cut the cous cous down to 150g if you like as that recipe serves 5 but it really is delicious so you may like some leftovers!
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23
Slice the chicken and serve on a bed of cous cous with some tzatziki on the side
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24
This is a great meal for having friends over as it's great to serve the cous cous in big dish so everyone can help themselves.
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25
It's also delicious hot or cold so any leftovers can be had as a salad or made into a fabulous sandwich
