Mix the rub ingredients to form a paste

Pat the chicken dry and rub the spice paste over the whole surface. Cover and refrigerate for at least 2 hours

Meanwhile, soak the cashews in warm water for an hour then drain and rinse

Put the cashews into a blender with the oil, lemon juice and garlic and puree smooth. If the blender is having trouble, add a little rice or almond milk to get it going. Don't add too much, the puree needs to be thick

Grate the cucumber into a bowl and salt it generously. Don't worry, you won't be eating all that salt! Toss it in the salt and set aside for 5 minutes

Squeeze the cucumbers to get rid of the salty water. You can do it with your hand or pat them in a clean tea towel

Add them to the cashew mixture with the chopped mint, dill, salt and pepper. Mix together and check the seasoning is to your liking. Add extra of anything you want more of. Cover & chill until needed

Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil. Let the chicken sit out while the oven gets to temperature

Bake the chicken for 20 - 25 minutes or until the juices run clear. While it rests, squeeze over the juice of half a lemon over each piece of chicken

Meanwhile make the cous cous by following my recipe directions. 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!

https://cookpad.wasmer.app/us/recipes/333191-vickys-rainbow-cous-cous-gf-df-ef-sf-nf

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. It's also delicious hot or cold so any leftovers can be had as a salad or made into a fabulous sandwich

See also my carrot & date side dish! Vickys Moroccan-Style Carrot & Date Salad, GF DF EF SF NF https://cookpad.wasmer.app/uk/recipes/352550-vickys-moroccan-style-carrot-date-salad-gf-df-ef-sf-nf