With this weekend’s Pride festivities in mind, I felt it would be appropriate to pay tribute to a gay icon.

As I began to think about people who have made a difference in our community (and realized I don’t have Michael Portantino’s mother’s Italian meatball recipe yet) I thought I’d pay tribute to the next best person: Elizabeth Taylor.

With her HIV/AIDS charity work, class and style, she is truly iconic and fabulous. Her recipe for spicy chicken is one of my favorites. It’s even been published in a recipe book, Dining with the Stars. It is low-fat, flavorful and has an exotic curry color to it – in short, it’s not the same ol’ thing you have for dinner night after night.

Brown basmati rice and steamed bitter greens or Indian-style creamed spinach are the perfect side dish to accompany this proud poultry.

Be extremely careful when handling raw chicken and be sure it does not come in contact with other foods, particularly foods that will be served uncooked. Wash the cutting board, utensils and your hands very well with hot soapy water after handling the chicken.

If your recipe requires marinating, as this one does, you should always do so in the refrigerator. Chicken is very sensitive to heat, which can increase the chances of spoilage. When defrosting a frozen chicken, do so in the refrigerator and not at room temperature.

Chicken (like many of you!) is extremely versatile. Roasted, broiled, grilled or poached, and combined with a wide range of herbs and spices, chicken makes a delicious, flavorful and nutritious meal. It is no wonder chicken is the world’s primary source of animal protein and a healthy alternative to red meat.

Please enjoy!

If you have suggestions, ideas or a recipe you’d like to share, write me at gltrecipebox@gmail.com

1 medium chicken (about three pounds) skinned and cut into serving pieces

Combine the spices with the garlic, onion and fresh ginger. Coat the chicken with this mixture and refrigerate for at least two hours, preferably longer. Place on a moderately hot barbecue grill or broil for about 30 minutes, or until done, turning once.