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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Grilled Chicken with with Tamarind-Orange Glaze

serves
prep time: 10
cook time: 450

ingredients

  • 4 skinless boneless chicken breast halves
  • 1/2 cup olive oil
  • 1/3 cup thinly sliced fresh basil
  • 2 tablespoons chopped garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup orange juice
  • 1/2 cup sugar
  • 2 tablespoons tamarind paste*
  • 4 teaspoons grated orange peel
  • 4 teaspoons grated peeled ginger
  • 3/4 cup raw long-grain white rice, cooked

directions

Place chicken in shallow bowl. Whisk next 5 ingredients in medium bowl. Pour over chicken, turn to coat. Cover, chill at least 1 hour and up to 6 hours, turning often.

Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan. Boil mixture over medium-high heat until reduced to 3/4 cup and glaze coats back of spoon, stirring often, about 25 minutes. (Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally.) Whisk in 3 tablespoons butter. Season glaze with salt and pepper.

Prepare barbecue (medium-high heat). Reserve 1/4 cup glaze in bowl. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side. Arrange chicken atop rice on platter. Spoon remaining glaze over chicken.

* Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.