Spiced Grilled Chicken with Basmatti Rice Recipe

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Cinnamon and allspice rub give this chicken an exotic flair.

Directions

In a small bowl, combine brown sugar, cinnamon, paprika, salt, pepper and allspice.
Place chicken pieces in a large sealable plastic bag.
Drizzle olive oil on the chicken inside the bag.
Seal bag, turn to coat all of the chicken pieces.
Reserve 2 teaspoons of the brown sugar mixture, pour the rest over the chicken pieces in the bag.
Seal and turn the bag to coat the chicken.
Heat grill to medium, 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.
Turn more towards the end of the cooking time.
Total grill time should be approximately 25-30 minutes.
Meanwhile, bring chicken stock to a boil.
Add basmatti rice and bring back to a boil, then reduce heat to simmer the rice.
Cover and simmer for 35-45 minutes or until the liquid is absorbed.
Turn off heat, add craisins and raisins, plus the 2 teaspoons of the reserved seasoning.
Stir to combine.
Spoon rice onto the serving platter and place the chicken pieces on top.
Serve warm.

Container: small bowl, medium saucepan, large serving platter

Prep Time: 20 minutes

Cook Time: 40 mintues

Serving Description: 1 piece of chicken and 3/4 cup of rice

Servings: 6

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Ingredients