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Preheat barbecue-grill to medium-high.
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Mix cinnamon, ground cumin, onion powder, chili powder, paprika, brown sugar and salt in a small bowl.
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Place chicken breast side up in cast iron or oven proof pan. Use clean hands to rub spice blend over outside area and also massage a tablespoon (15 mL) into cavity of the chicken. Place ½ cup (125 mL) water in bottom of pan.
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Place chicken on barbecue on one side turned off. The opposite side should be set to medium-high heat. Close lid and roast until cooked through and a meat thermometer inserted in the thickest part of the thigh reaches 180°F (82°C). Baste periodically with pan juices. Transfer to a platter and tent with foil; let stand for 15 minutes before carving into portions.
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While the chicken is roasting, add the wild and brown rice, water and chicken broth to rice cooker.
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Slice leeks and zucchini and cut baby carrots in half. Add to rice cooker. Set to high. After the rice cooker switches to warm setting, stir in the chopped filberts, light tamari and freshly ground black pepper. Lay trimmed asparagus over top, close with lid and leave to steam while chicken is being roasted. Keep warm to serve with the chicken.
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Serve the wild rice pilaf with the barbecue seasoned chicken.
Recipes
Barbecue Seasoned Chicken & Wild Rice Pilaf
Make your own chili barbecue seasoning using common spice ingredients and a little sugar and salt. Pair the barbecued whole chicken with the vegetable wild rice pilaf for a beautiful complete meal.
Ingredients
- Prep Time:
- Cook Time:
- 1/4 tsp (1.25 mL) cinnamon, ground
- 1/2 tsp (2.5 mL) cumin, ground
- 1/2 tsp (2.5 mL) onion powder
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) brown sugar
- 1/4 tsp (1.25 mL) salt
- 3 lb (1.4 kg) whole chicken
- 1/2 cup (125 mL) water
- 3/4 cups (175 mL) wild rice, dry
- 3/4 cups (175 mL) brown rice, dry
- 1 1/2 cups (375 mL) water
- 2 cups (500 mL) low-sodium chicken broth
- 1 cup (250 mL) leeks, sliced
- 1 cup (250 mL) zucchini, sliced
- 18 baby carrots
- 1/4 cup (60 mL) filberts, chopped
- or
- 1/4 cup (60 mL) hazelnuts
- 2 tbsp (30 mL) light tamari sauce
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 1/2 lb (0.3 kg) asparagus, trimmed
Instructions
If you need a gluten free version be sure to use a gluten free tamari and chicken broth.
The nutrient analysis over estimates the calories and fat as you don’t typically eat all of the skin from a whole chicken.
Nutrition Info
- Per 520 g serving Amount
- Calories 710
- Protein 47 g
- Fat 39 g
- Saturated Fat 10 g
- Carbohydrate 43 g
- Fibre 5 g
- Sugar 5 g
- Cholesterol 160 mg
- Sodium 540 mg
- Per 520 g serving % Daily Value
- Potassium 27
- Calcium 8
- Iron 30
- Vitamin A 110
- Vitamin C 20
- Vitamin B6 62
- Vitamin B12 38
- Folate 41
- Magnesium 55
- Zinc 51
