Spice-Grilled Chicken

1. In a small bowl combine the brown sugar, cinnamon, paprika, salt, pepper, and allspice. Set aside 1-1/2 teaspoons of the mixture. Remove the neck and giblets from the whole chicken. Pat chicken dry with paper towels. Skewer the neck skin to the back. Twist wing tips under the back. Brush with the cooking oil; gently rub remaining cinnamon mixture onto chicken.

2. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above pan. Place whole chicken, breast side up, on the grill rack over drip pan. Cover and grill 1 to 1-1/4 hours or until meat thermometer registers 180 degree F, the chicken is no longer pink, and drumsticks move easily in their sockets. (Or, grill drumsticks on grill rack for 50 to 60 minutes or until tender and no longer pink. A thermometer inserted in thickest part of drumstick should register 180 degree F.)

3. Meanwhile, in a medium saucepan combine the rice, the 1-1/2 teaspoons reserved cinnamon mixture, and broth or water plus 12 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat. Stir in apricots and raisins. Let stand, covered, 5 minutes before serving.

4. Spoon rice onto platter; top with chicken. Serve with lemon wedges, Swiss chard, and broiled apricots, if desired. To serve, carve the whole chicken or cut it into 4 to 6 pieces using kitchen shears. Divide rice among serving plates. Top with chicken; sprinkle with chopped peanuts. Makes 4 to 6 servings.