Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Poultry	4	Servings

INGREDIENTS

8		Chicken thigh; lightly salted
1/4	c	Water
1	lb	Okra; frozen or fresh
16	oz	Peeled canned tomatoes; chopped
2	ts	Cajun seasoning
1	lg	Onion; coarsely chopped
5		Garlic clove; chopped
1	ts	Rosemary; crushed
1	ts	Basil

INSTRUCTIONS

Cooking time 45 to 50 minutes. Cut okra into bite-size pieces. In large
nonstick covered skillet brown chicken on each side, adding small amounts
of water until evenly browned. Sprinkle rosemary, basil, cajun seasoning
and onions over chicken. Add 1/4 cup water and cook over medium heat until
onions are wilted and water evaporates, stirring occasionally. Add chopped
tomatoes and garlic. cook until moisture evaporates and tomato are not
watery.
Add okra, stir and continue cooking 15 minutes until okra is no longer
stringy. Add salt if necessary. Serve over hot steamed rice.
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 02, 1998

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