4 large pieces skinless chicken (breasts or legs with thighs) 4 Tbs. low-salt tamari soy sauce or substitute Lots of dried parsley and paprika crushed 1 to 2 tsp. dried parsley leaves, crushed 1/2 tsp. basil 1/2 tsp. thyme Several dashes Celtic sea salt or substitute (optional) 6 very large or 10 to 12 small garlic gloves. Several dashes cayenne red pepper Wash the chicken and place in a glass baking dish with about 1/3 inch water in the bottom. Pour the taman on the chicken pieces, then sprinkle generously with pars- ley, covering the entire surface of each piece of chicken. Sprinkle on just as much paprika. Sprinkle on basil, thyme, and sea salt. Place the garlic in the water sur- rounding the chicken. Bake in a preheated 350°F oven for 35 to 45 minutes until tender, and cooked throughout. After the first 10 minutes, baste every 10 minutes with the garlic and juices from the bottom of the dish. Serve with green vegetables and/ or salad. Keeps 3 to 4 days refrigerated and may be frozen. (Serves 2)