Hibiscus-Glazed Grilled Chicken with Citrus Fonio Pilaf

Steeped hibiscus (zobo) usually gets a heavy dose of sugar when it's served as a drink, but simmered down with garlic, ginger, and a little citrus juice, it turns into a tart, ruby glaze with no added sugar at all — just concentrated, naturally tart flavor brushed onto the chicken in the final minutes of grilling.

Underneath sits fonio, a tiny ancient West African grain that cooks in about five minutes and carries more fiber than most refined grains, tossed here with orange segments, parsley, and a little olive oil for a bright, herby pilaf. Between the lean chicken thigh, the fiber in the fonio, and a glaze built without sugar, this plate fits a blood-sugar-conscious pattern while still tasting distinctly festive.

Fonio is worth seeking out at a specialty grocer or online, but in a pinch, quinoa or bulgur cooked the same way makes a fine stand-in for the pilaf, though the cooking time will run a little longer than fonio's five minutes.