Moroccan Chicken with Fruity Rice

• 1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
• 1 tsp. ground cinnamon
• 1-1/3 cups instant brown rice, uncooked
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• 1-1/4 cups hot water
• 1 lb. (450 g) boneless skinless chicken thighs
• 1/4 cup sliced almonds, toasted

1. Heat barbecue to medium-high heat.
2. Mix dressing and cinnamon until blended.
3. Spoon rice onto centre of large sheet of heavy-duty foil; top with fruit.
4. Fold up all sides of foil to form rim.
5. Pour water and 2 Tbsp.
6. dressing mixture over rice.
7. Place on barbecue grate; grill 15 to 18 min.
8. or until rice is tender.
9. Brush chicken with remaining dressing mixture.
10. Place on barbecue grate next to rice mixture.
11. Grill chicken 5 to 7 min.
12. on each side or until done (165 degrees F).
13. Spoon rice mixture onto platter; sprinkle with nuts.
14. Top with chicken.

ground cinnamon, instant brown rice, dried apricots, raisins, water, chicken thighs, almonds

Taken from www.kraftrecipes.com/recipes/moroccan-chicken-fruity-rice-180932.aspx (may not work)