Spicy grilled chicken with plums and poached broccoli on the side

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.