Name: Chicken in Yogurt And Spices
Ingredients: 450 g Boneless; skinless chicken; ; breast, cubed (1; ; lb); 2 150 g; (5 1/2 oz) carton; ; natural yogurt; 1 tb Schwartz Cajun Seasoning; 2 ts Schwartz Coriander Leaf; 1 Lemon; plus 1 tbs lemon; ; juice , Zest of; 1 lg Red pepper; diced; 1 227 gram tin pineapple in juice; cut into chunks (8; ; oz); Fresh leaf salad

When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Schwartz, Schwartz1	4	servings

INGREDIENTS

450	g	Boneless; skinless chicken
		; breast, cubed (1
		; lb)
2		150 g; (5 1/2 oz) carton
		; natural yogurt
1	tb	Schwartz Cajun Seasoning
2	ts	Schwartz Coriander Leaf
1		Lemon; plus 1 tbs lemon
		; juice , Zest of
1	lg	Red pepper; diced
1		227 gram tin pineapple in juice; cut into chunks (8
		; oz)
		Fresh leaf salad

INSTRUCTIONS

TO SERVE
Place the chicken in a bowl. Mix the yogurt, Cajun Seasoning,
Coriander Leaf, lemon zest and juice together and stir into the
chicken. Refrigerate for 10-15 minutes.
Thread onto 4 large skewers alternating with the pepper and pineapple
pieces. Place under a pre-heated grill and cook for 10-15 minutes,
turning occasionally, basting with any remaining marinade.
Serve on a bed of salad.
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