Chicken Satay Style With Couscous (mf)

When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats			4	Servings

INGREDIENTS

1 3/4	c	Couscous, 10 ounce box
1 1/2	c	Water
3/4	c	Unsweetened coconut milk
1/4	c	Fresh lemon or lime juice, 2
		lemons or 3 limes
1		Garlic clove, minced
1	t	Ground curry powder
1/4	c	Peanut butter, preferably
		chunky
1 1/4	lb	Skinless boneless chicken
		tenders or chicken
		breasts
		cut into strips about
		1/2"
		wide & 3" long
4	T	Unsalted butter
		Salt and freshly ground
		pepper
		Chopped roasted peanuts, for
		garnish
		Cilantro, for garnish
		optional

INSTRUCTIONS

In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2
tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the
couscous and steep for 15 minutes while you proceed to the next step.
In another mixing bowl combine the garlic, curry powder and peanut
butter and whisk in the remaining coconut milk and lemon or lime  juice
and another teaspoon of salt. Marinate the chicken strips in  this
mixture while the couscous is also steeping. Melt the butter in  a wide
large skillet, over medium heat. Add the chicken with its  marinating
liquid and cook, stirring frequently until the chicken  turns opaque,
about 3 minutes. Cover and simmer, over low heat for 5  minutes or
until the chicken is just cooked through. Scatter the  couscous over
the chicken, and simmer, covered, over low heat for 8  minutes or until
the couscous has heated and the chicken is cooked  through. Take care
to do this last step over low heat or the chicken  will burn. Mix the
ingredients together, adjust seasoning and serve  immediately. Garnish
with peanuts and chopped cilantro if you wish.  Yield: 4 servings
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646  Posted to MC-Recipe
Digest by Rebekah Frye <Rebekah_Frye@fwpa.com> on  Febry,, uary 13, 199

A Message from our Provider:

“God: the most lovable person in the universe”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1085 Calories From Fat: 682 Total Fat: 76.4g Cholesterol: 262.6mg Sodium: 750.1mg Potassium: 854.6mg Carbohydrates: 20.4g Fiber: 2.2g Sugar: 2g Protein: 75.8g

There is nothing which my heart desires more than to see you, the members of this church, distinguished for holiness. It is the Christian's crown and glory. An unholy church? It is of no use to the world and of no esteem among men. Oh, it is an abomination, hell's laughter, heaven's abhorrence. And the larger the church, the more influential, the worse nuisance does it become when it becomes unholy. The worst evils which have ever come upon the world have been brought upon her by an unholy church.

C.H. Spurgeon