Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts.
Fresh haba=F1ero; jalape=F1o or serrano pepper, seeded and minced, (use rubber gloves)
1
tb
Curry powder
1
ts
Ground turmeric
1/4
ts
Ground allspice
1/4
ts
Ground cardamom
3
Turnips; peeled and cut into 1/2 inch cubes
2
Onions; cut into 1/2 inch wedges
3/4
c
Chicken stock
2 2/3
c
Water
1 1/3
c
Long grain white rice
INSTRUCTIONS
Prep: 15 min, Cook: 45 min. Melt half the butter in a large soup pot over
medium high heat. Cook chicken 8-10 minutes, turning occasionally until
browned on both sides. Sprinkle ginger and pepper over chicken. Stir in
next 4 ingredients and salt to taste. Mix thoroughly. Add turnips, onions,
and 1/2 cup stock. Cover and simmer gently 35-40 minutes, until chicken is
cooked throughout. Add remaining stock if dish becomes too dry. Meanwhile,
bring water to a boil in a saucepan over high heat. Stir in rice and
immediately reduce heat to low. Cover and simmer 20 minutes or until rice
is tender and liquid is absorbed. Remove from heat and let stand 5 minutes,
covered. Fluff with a fork before serving. Swirl remaining butter into
sauce and serve with chicken over rice.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”
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