Spiced Grilled Chicken with Basmati Rice Recipe
Cinnamon and allspice give this
an exotic quality; while the
stock, craisins, and raisins provide interest and added flavor to the accompanying basmati
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
:small bowl, medium saucepan, large serving platter
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.
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