Paula got home from work yesterday and made this tasty dish for the two of us tonight. I had found it in the July issue of Food Network magazine. The dish, Grilled Spiced Chicken and Plums, was a good meal for the summer. The fruit went really well with the chicken.

Here’s the recipe in case you want to try  it. Start by preheating the grill to medium. Season chicken (Note the recipe called for using chicken legs but we use boneless chicken thighs instead.) with 1 teaspoon allspice, 1/4 to 1/2 teaspoon cayenne, and salt and black pepper to taste. Transfer to a large bowl and toss with 1 grated garlic clove, 2 tablespoons olive oil and half of juice of 1 lemon. Toss the plums with 1 teaspoon olive oil, the remaining 1/4 teaspoon allspice and a pinch each of cayenne and salt in another large bowl.

Grill the chicken, turning occasionally, until marked, 10 minutes. Cover and continue grilling until cooked through, 15 to 20 minutes. (Move the chicken to a cooler part of the grill if it’s getting too dark.) Grill the plums, flipping, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter. Brush the chicken with the honey.

Meanwhile, bring a large pot of salted water to a boil. Add 1 head of broccoli that has been cut up and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; pat dry and transfer to a medium bowl. Add another tablespoon olive oil and a small handful of sliced almonds. Season with salt and black pepper and toss to coat.

Whisk 1/2 cup of plain yogurt with another grated garlic clove and the rest of the lemon juice in a small bowl. Season with salt. Serve the chicken with the plums and broccoli on the side. Spoon the yogurt sauce over the broccoli.