Spiced Grilled Chicken with Basmati Rice Recipe

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Cinnamon and allspice give this grilled chicken an exotic quality; while the chicken stock, craisins, and raisins provide interest and added flavor to the accompanying basmati rice in this recipe.
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  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground allspice
  • 1 whole chicken - cut up
  • 4 tablespoons olive oil
  • 2 cups chicken stock
  • 1 cup basmatti rice
  • 1/2 cup dried craisins
  • 1/2 cup dried raisins
Container:small bowl, medium saucepan, large serving platter
20 mins
40 mins
1 hr
  • 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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spiced grilled chicken with basmatti rice

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