Christian doctrine is unique in that it is an intellectual response to the historical activity and revelatory disclosure of God. Doctrine is rational reflection upon God’s saving activity in Jesus Christ. Foundational to the idea of “doctrine” is the fact that we need to be told what God is like. It is not ours to determine what kind of God we will believe and obey. It is God’s to determine to show Himself to us. Doctrine is our effort to articulate what He has made known. Doctrine is the divinely authorized attempt to describe God in accordance with how He has revealed Himself in creation, in history, in Jesus Christ and in the Scriptures. In doing so, doctrine also serves to expose false interpretations of reality, false concepts of God. It is the aim of doctrine to make sense of the individual’s and the church’s experience of God as He has made Himself known in Jesus Christ.

Alister McGrath

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	8	Servings

INGREDIENTS

		Salt
		Lemon juice
8		Boneless chick breasts
1	tb	Coriander; whole
1	tb	Cumin; whole
4	oz	Ginger; grated
1	tb	Garlic; crushed
1	ts	Cayenne pepper
1	qt	Unflavored yogurt
2	sm	Bunches radishes; julienned
16		Scallions; washed, trimmed, and cut in half into 3-inch lengths
4		Limes; quartered

INSTRUCTIONS

Sprinkle a small amount of salt and lemon juice over chicken and allow to
stand at room temperature for 30 minutes.
In a preheated 350 degree oven, toast coriander and cumin on a baking sheet
for 5 minutes.  Allow spices to cool and crush in a blender or with the
bottom of a heavy pot.  Combine coriander and cumin with ginger, garlic,
cayenne, and yogurt to make a marinade.
Dip chicken breasts into yogurt mixture and marinate, refrigerated for 24
hours.  Turn occasionally.
Broil marinade-coated chicken 5 inches from heat source, about 8 minutes.
Turn and broil other side until tender, 6 to 8 additional minutes.
Cover the serving plate with a thick layer of julienned radishes, place 2
pieces of chicken on top, and garnish each plate with four pieces of
scallion and two pieces of lime.
Source:  Cook's Magazine, March/April 1983. Shared and MM by Judi M.
Phelps.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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