Zhoug Chicken Bake
Preheat oven to 180°C/356°F.
Peel and slice your red onion.
Whisk the tahini, honey, paprika, cumin seeds, 3 tbsp olive oil and 150ml hot water in a large bowl until smooth. Add your red onion, squeeze in the juice of a lemon and grate in the garlic. Season with 1 tsp salt, then mix again.
Place your chicken into a roasting tray and pour the tahini mixture over it. Massage the sauce in until the chicken is fully coated. Sprinkle with sumac and roast for 25-30 minutes until it has cooked through.
Make your zhoug. Blitz the coriander, parsley, jalapeños, ground cumin, ground cardamom, sugar, garlic and 2 tbsps of water in a food processor. When roughly chopped, drizzle in 50ml of olive oil and blend again until you have a smooth sauce. Season to taste with salt.
Salad prep time. Slice the cucumber in half and scoop out the seeds. Slice into half-moon shapes and chop the tomato. Finely chop your dill. Pop all the veg into a bowl and pour in 2 tablespoons of olive oil, apple cider vinegar and a pinch of salt. Toss to combine.
When the chicken is cooked, spoon over the zhoug and serve with the fresh dill and cucumber salad.