 | | 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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Prep Time: 20 minutes
Cook Time: 40 minutes
Container: small bowl, medium saucepan, large serving platter
Servings: 6
|  | | Ingredients | | - | | 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 |
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