Chicken and cashew salad

Ingredients

Marinade

• 400 g chicken thighs or fake chicken pieces
• 3 tbsp olive oil
• 1 lemon
• 2 tbsp greek yoghurt
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 0.5 tsp cayenne pepper

Salad

• Half a cucumber
• 100 g cashews
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 tbsp chilli flakes
• 200 g dried sour cherries, dried cranberries, or jumbo raisins
• 1 bunch spring onions
• 1 bunch fresh coriander
• 4 tbsp rice wine vinegar
• 2 tbsp honey
• Olive oil

Methods

1. Zest and juice the lemon.
2. Marinade the chicken in the yoghurt, olive oil, lemon zest, lemon juice, and spices for at least 30 minutes, better if overnight.
3. Fry chicken in heavy pan over medium heat with a little olive oil, until cooked through and golden crust.
4. Leave the chicken to cool, then shred and de-bone if necessary.
5. Lightly toast the cumin seeds and coriander seeds in a dry pan.
6. Dice the cucumber, removing the centre. Finely chop the coriander, discarding the stems. Finely slice the spring onions.
7. Mix the chicken, cucumber, cumin and coriander seeds, chilli flakes, berries, cashews, fresh coriander, spring onions, vinegar, honey, and a drizzle of olive oil, then toss.