Spicy grilled chicken with plums and poached broccoli on the side

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 28 G., saturated fats 6 G., proteins 38 G., carbohydrates 27 G., fiber 5 G., cholesterol 160 mg, sodium 320 mg, sugar 0 G.

Chicken legs are rubbed with a spice blend and lemon juice and grilled until golden brown, then brushed with honey, which perfectly complements the fiery flavor of cayenne pepper. Serve with grilled spiced plums and steamed broccoli with crispy almond flakes under a refreshing yogurt sauce. This dish is quick and easy to prepare, yet looks like a restaurant's finest. Pair it with a glass of dry red wine and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 chicken legs with skin (about 0.7 kg)
1 and 1/4 teaspoons ground allspice
Cayenne pepper, to taste
2 cloves garlic, grated
3 tbsp + 1 tsp unrefined olive oil
Juice of 1 lemon
2 plums, halved and pitted
2 tablespoons of honey
1 head of broccoli, cut into florets
1/4 cup sliced almonds
0.5 cups plain low-fat yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken drumsticks, broccoli cabbage, plums, allspice, ground cayenne pepper, lemon juice, honey, almond

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Season the chicken with 1 teaspoon allspice, 1/4 to 1/2 teaspoon cayenne pepper, salt, and black pepper to taste; transfer to a large bowl and toss with 1 clove garlic, 2 tablespoons olive oil, and half the lemon juice. In another large bowl, toss the plums with 1 teaspoon olive oil, the remaining 1/4 teaspoon allspice, and a pinch each of cayenne pepper and salt.
Grill the chicken, turning occasionally, until grill marks appear, 10 minutes. Cover and continue grilling until cooked through, 15-20 minutes. If the chicken is burning too much, move it to a cooler part of the grill. Grill the plums, turning occasionally, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter and brush the chicken with honey.

Meanwhile, bring a large saucepan of salted water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and rinse the broccoli under cold water, pat dry, and transfer to a bowl. Add the remaining 1 tablespoon olive oil and the almonds; season with salt and pepper to taste and toss to combine.
In a small bowl, combine the yogurt with the remaining grated garlic and lemon juice, and season with salt. Serve the chicken with plums and broccoli; drizzle the yogurt sauce over the broccoli.

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