The difficulty of the commands is merely a reflection of the greatness of the Gospel. Jesus' expectation is built on his anticipation of what God will do in the lives of His people! Jesus demands the humanly impossible precisely because His provisions are supernatural. The magnitude of Jesus' commands must mean, therefore, that they are tied to the grandest promise of all, namely, the promise that God himself will work in every circumstance to conform us to the image of Christ (Rom. 8:28-29).

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy		Food networ, Food7	4	servings

INGREDIENTS

2	tb	Vegetable oil
4		Chicken leg portions; (drumstick and
		; thigh)
		Salt and freshly ground white pepper
		Flour; to dust chicken
2	tb	Vegetable oil
1		Shallot; peeled and finely
		; chopped
1		Garlic clove; peeled and crushed
		; with a knife or
		; garlic press
1		Cinnamon stick
1		Red and 1 green sweet pepper; seeds removed and
		; cut into cubes
1		Orange; juiced
150	ml	Chicken stock
1	ts	Mild paprika
200	ml	Single cream
1	ts	Cornflour; (cornstarch)

INSTRUCTIONS

SAUCE
Heat the oil in a non-stick pan. Season the chicken legs and dust with
flour, shaking off any excess. Then add to the pan and brown on both
sides. Remove to a fairly large ovenproof dish. Bake in the oven at
180C/350F/gas 4 for 10 minutes.
In the meantime, prepare the sauce. Heat the oil in a saucepan and
sweat the shallot and garlic with the cinnamon stick until the
shallots are translucent, without colouring. Add red and green pepper
pieces and sweat for a further minute.
Add the orange juice and bring to the boil. Reserve 50ml of the
chicken stock for later, add the remainder of the sauce with the
paprika. Return to the boil. Pour the sauce over the chicken. Cover
with a lid, return to the oven and bake for a further 20 minutes.
Remove the chicken from the oven and pierce the thickest part of the
drumstick with a needle. If the juices run out clear, the chicken is
cooked, if not, return to the oven.
When they are cooked, remove the chicken legs from the sauce and keep
warm in a serving dish. Discard the cinnamon stick and pour the sauce
into a saucepan. Add the cream and boil for about 3 minutes. Skim off
the fat. Season with salt and pepper.
Mix the cornflour with the reserved cold chicken stock. Add a little
of the hot sauce to it, then whisk this into the sauce in the pan.
Bring to the boil and simmer for a few minutes. Pour over the chicken
and serve.
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