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
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
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!
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!