Serves 4 | Prep Time 10min | Total Time 60min
Nectarine Chicken Tray Bake
Juicy stone fruits have to be one of my forever favourite foods and here we have paired delicious nectarines with rich Moroccan flavours in the base of cous cous & lentils, flavoursome chicken and little pops of pomegranate and the crunch of almonds. Such an "Out There" dish - Make it for the fam or surprise the crew at your next dinner night!
Serves 4 | Prep Time 10min | Total Time 60min
INGREDIENTS
4 chicken Maryland’s or 8 Chicken drumsticks
1 tbsp SPICETUB Moroccan Chicken Mix
2 nectarines, stoned and cut into wedges
1 red onion, cut into wedges
2 tbsp honey
1 cup chicken stock
½ cup cous cous
400g can lentils, rinsed & drained
½ cup green olives, pitted
¼ cup dry-roasted almonds, coarsely chopped
Pomegranate seeds, to serve
Mint and coriander yoghurt
½ cup mint leaves
1/3 cup coriander leaves
1 tbsp tahini
1 tbsp lemon juice
1 cup Greek-style yoghurt
½ cup mint leaves
1/3 cup coriander leaves
1 tbsp tahini
1 tbsp lemon juice
1 cup Greek-style yoghurt
METHOD
Preheat oven to 200°C. Place the chicken and SPICETUB Moroccan Chicken Mix in a large bowl and toss to coat. Arrange in a large roasting pan with the nectarine and onion. Drizzle with honey. Roast for 40-45mins or until the chicken is golden brown and cooked through. Transfer chicken to a plate.
Add stock, cous cous and lentils to the pan and gently stir to combine. Return chicken to the pan with the olives. Loosely cover with foil and bake for a further 5 to 7 mins or until the cous cous is tender and liquid is absorbed.
Meanwhile, to make the mint and coriander yoghurt, place the mint, coriander, tahini, lemon juice and yoghurt in a blender and blend until smooth. Season to your liking and transfer to a small jug or bowl.
Sprinkle almond and pomegranate seeds over the chicken mixture. Season and serve with yoghurt sauce. ENJOY!
Add stock, cous cous and lentils to the pan and gently stir to combine. Return chicken to the pan with the olives. Loosely cover with foil and bake for a further 5 to 7 mins or until the cous cous is tender and liquid is absorbed.
Meanwhile, to make the mint and coriander yoghurt, place the mint, coriander, tahini, lemon juice and yoghurt in a blender and blend until smooth. Season to your liking and transfer to a small jug or bowl.
Sprinkle almond and pomegranate seeds over the chicken mixture. Season and serve with yoghurt sauce. ENJOY!
By SPICETUB
** If you re-create this dish or any other delicious SPICETUB creations and feel like sharing the love on your socials, don't forget to tag us @spicetub and use the #spicyaction. We draw a winner monthly for some very special prizes! Good luck and happy cooking!
** If you re-create this dish or any other delicious SPICETUB creations and feel like sharing the love on your socials, don't forget to tag us @spicetub and use the #spicyaction. We draw a winner monthly for some very special prizes! Good luck and happy cooking!