The great danger facing all of us...is not that we shall make an absolute failure of life, nor that we shall fall into outright viciousness, nor that we shall be terribly unhappy, nor that we shall feel [that] life has no meaning at all – not these things. The danger is that we may fail to perceive life's greatest meaning, fall short of its highest good, miss its deepest and most abiding happiness, be unable to tender the most needed service, be unconscious of life ablaze with the light of the Presence of God – and be content to have it so – that is the danger. That someday we may wake up and find that always we have been busy with husks and trappings of life and have really missed life itself. For life without God, to one who has known the richness and joy of life with Him, is unthinkable, impossible. That is what one prays one's friends may be spared – satisfaction with a life that falls short of the best, that has in it no tingle or thrill that comes from a friendship with the Father.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats	Toronto	Chicken, Low fat, Potato-free, Sugar-free	4	servings

INGREDIENTS

2		Garlic cloves; minced
1	md	Onion; chopped
1	tb	Olive oil
1/2	lb	Chicken breast; no skin, no bone, R-T-C, halved and cubed (2 breasts)
1 1/2	ts	Ground coriander
1	ts	Ground ginger
3/4	ts	Ground cumin
1/2	ts	Ground cardamom
1/8	ts	Cayenne pepper; or more to taste
1/2	c	Golden raisins
1/4	c	Apricot preserves
2	c	Plain lowfat yogurt OR plain nonfat yogurt
2	tb	Cornstarch; [or substitute]
		Salt
		Pepper

INSTRUCTIONS

1. In a large skillet, saute garlic and onions in oil until golden.
Add chicken and saute until browned. Add 1/4 cup water, coriander,
ginger, cumin, cardamom, cayenne, raisins, and apricot preserves.
2. Simmer uncovered for 15 to 20 minutes, stirring occasionally until
chicken is cooked. The liquid will be mostly absorbed.
3. Gradually stir yogurt into cornstarch [or substitute] until
dissolved. Stir mixture into skillet.
4. Simmer gently, stirring constantly, until sauce thickens and no
taste of starch remains. Do not boil. Season with salt and pepper.
Serves 4.
NOTES : Entered to MasterCook by Ellen in Toronto, Canada, January
1999
Recipe by: The Eating Well Cookbook, p. 119
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,
1999, converted by MM_Buster v2.0l.

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Martyn Lloyd-Jones