Nectarine Chicken Tray Bake
Serves 4 | Prep Time 10min | Total Time 60min
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
½ cup mint leaves
1/3 cup coriander leaves
1 tbsp tahini
1 tbsp lemon juice
1 cup Greek-style yoghurt
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!
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