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Vickys Moroccan-style Chicken With Tzatziki & Rainbow Cous Cous, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Moroccan-Style Chicken with Tzatziki & Rainbow Cous Cous, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Vickys Moroccan-Style Chicken with Tzatziki & Rainbow Cous Cous, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Moroccan-Style Chicken with Tzatziki & Rainbow Cous Cous, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Moroccan-Style Chicken with Tzatziki & Rainbow Cous Cous, Gluten, Dairy, Egg & Soy-Free

  • 4 skinless chicken breasts
  • 1 juice of half a lemon
  • Moroccan-Style Rub
  • 1 1/2 tsp ground cumin
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp fresh black pepper
  • 2 tbsp olive oil
  • Tzatziki
  • 100 grams unsalted cashew nuts
  • 1 1/2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 clove garlic
  • 1/2 cucumber
  • 1 handful fresh chopped garden mint leaves
  • 1 handful fresh chopped dill
  • 1 salt & pepper to taste
  • 1 extra salt for cucumber
  • Rainbow Cous Cous
  • 1 see my recipe link below

How to Make Vickys Moroccan-Style Chicken with Tzatziki & Rainbow Cous Cous, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Vickys Moroccan-Style Chicken with Tzatziki & Rainbow Cous Cous, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Mix the rub ingredients to form a paste
  • Step 2
  • Pat the chicken dry and rub the spice paste over the whole surface. Cover and refrigerate for at least 2 hours
  • Step 3
  • Soak the cashews in warm water for an hour then drain and rinse
  • Step 4
  • 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
  • Step 5
  • 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
  • Step 6
  • 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
  • Step 7
  • 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
  • Step 8
  • 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
  • Step 9
  • 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
  • Step 10
  • 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!
  • Step 11
  • Slice the chicken and serve on a bed of cous cous with some tzatziki on the side
  • Step 12
  • 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
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