Tamarind Orange Chicken

Ingredients

2              Chicken thighs with skin

2              Chicken legs with skin            

1/4C        Olive oil

3T            Basil, thinly sliced

1T            Garlic, chopped

1/8t          Salt

1/8t          Ground black pepper

1C            Chicken broth

1/2C        Orange juice

1/4C        Sugar

3T            Butter

1T            Tamarind paste

2t             Grated orange peel

2t             Grated peeled fresh ginger

Process

Place chicken in shallow bowl.

Whisk olive oil, basil, garlic, salt, and pepper in medium bowl.

Pour over chicken; turn to coat.

Cover; let sit for at least 1 hour turning occasionally.

Whisk broth, juice, sugar, 1-1/2 tablespoons butter, tamarind paste, peel, and ginger in large saucepan.

Boil mixture over medium-high heat until reduced to 1/2C and glaze coats back of spoon, stirring often, about 25 minutes.

Whisk in 1-1/2T butter.

Season glaze with salt and pepper.

Prepare barbecue (medium-high heat).

Reserve 1/4 cup glaze in bowl.

Grill chicken over direct heat until cooked through, basting with reserved glaze, turn and baste every 5 minutes until done

Arrange chicken atop rice on platter.

Serve glaze on the side.