All our minds are working in overdrive recruiting files to “dwell upon” (Phil. 4:8). Do those thoughts successfully pass through the spiritual grid presented to us in Philippians 4:8? Are we needlessly putting thoughts in our minds that are contrary to Philippians 4:8? Therefore, think twice before you look at that picture, watch that movie, entertain that gossip, visit that place, receive that counsel, read that article and listen to that song. Are you guarding your heart by living a disciplined life in the pursuit of righteous living and practicing self-control at to what you choose to dwell upon?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Ainsley’s, Meals, In, Minutes	2	servings

INGREDIENTS

2		500 g poussins; (baby chickens)
1		Head garlic
1		Red onion; cut into 8 wedges
1		Lime; cut into 6 wedges
2		Bay leaves
		Salt and freshly ground black pepper
2	tb	Olive oil
6		Red chillies; seeded and roughly
		; chopped
2	tb	Red wine vinegar
3	tb	Olive oil
1	sm	Onion; roughly chopped
1		2 1/2 cm pie fresh root ginger; finely chopped

INSTRUCTIONS

FOR THE STUFFING
FOR THE HOT PEPPER SAUCE
1 For the Stuffing: Halve the head of garlic horizontally and place
in a small roasting tin with the red onion, lime wedges and bay
leaves.
2 Season generously, drizzle with olive oil and cook over medium-hot
coals for 30 mins until softened and a little charred.
3 Hot Pepper Sauce: Soak the chillies in vinegar for five mins to an
hour, the longer the better. Heat the olive oil in a small frying pan
and cook the onion for 7-8 minutes, until softened and golden.
4 Strain the chillies, reserving the vinegar, and add to the pan with
the ginger. Cook for another 3-4 mins until the chillies are softened.
5 Blend the chilli mix in a processor or grind with a pestle or
mortar to make a coarse paste. Gradually add the reserved vinegar and
season.
6 Lift the flap of skin at the back of the poussin breasts and
gradually loosen the skin using your fingers. Spread 2 tsp chilli
paste under the skin of each bird and stuff the front cavities with
the roasted vegetables.
7 Cook in a kettle barbecue for 40 mins, turning from time to time
until cooked through and golden brown. Serve with the remaining hot
pepper sauce.
Converted by MC_Buster.
Per serving: 364 Calories (kcal); 34g Total Fat; (80% calories from
fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates
Recipe by: Ainsley's Meals In Minutes
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”