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href="http://www.recipetips.com/kitchen-tips/t--1360/steaming-rice.asp">rice in this recipe.
Directions
In a small bowl, combine brown sugar, cinnamon, paprika, salt, pepper, and allspice.
Place
chicken pieces in a large resealable plastic bag.
Drizzle olive oil on the chicken inside the bag.
Seal the bag; then turn to coat all of the chicken pieces with the oil.
Reserve 2 teaspoons of the brown sugar mixture, and pour the rest over the chicken pieces in
the bag.
Seal and turn the bag to coat the chicken.
Heat the grill to medium; then place
all of the pieces of chicken on the grill, bone side down.
Cover the grill.
Cook until no longer pink in the center, turning once towards the end of
the cooking time. The total grill time should be approximately 25-30 minutes.
Meanwhile, bring
the chicken stock to a boil in a saucepan on the stovetop.
Add the basmati rice and bring back to a boil; then reduce the heat, cover, and simmer for
35-45 minutes or until the liquid is absorbed.
Turn off the heat, and add the craisins and
raisins plus the 2 teaspoons of the reserved seasoning. Stir to combine.
Spoon the rice onto
a serving platter and place the chicken pieces on top.
Serve warm.
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