Name: Cinnamon Chicken
Ingredients: 5 lb Chicken, cut up (1 large chicken or 2 small chickens); 2 Onions, diced; 5 Garlic cloves; 1/4 lb Butter; 1/2 c Vermouth or sherry; 2 oz Brandy; 1/4 ts Cinnamon; 1 ts Cayenne pepper; 1 ts Tomato paste; 1/2 lb Tomatoes, diced

A work is not to be judged by any effects on the bodies of men; such as tears, trembling, groans, loud outcries, agonies of body, or the failing of bodily strength. The influence persons are under is not to be judged of one way or other by such effects on the body. Scripture nowhere gives us any such rule. We cannot conclude that persons are under the influence of the true Spirit because we see such effects upon their bodies. This is not given as a mark of the true Spirit; nor on the other hand, have we any reason to conclude from any such outward appearances that persons are not under the influence of the Spirit of God. There is no rule of Scripture given us by which to judge spirits that either expressly or indirectly excludes such effects on the body, nor does reason exclude them.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Usenet	6	Servings

INGREDIENTS

5	lb	Chicken, cut up (1 large chicken or 2 small chickens)
2		Onions, diced
5		Garlic cloves
1/4	lb	Butter
1/2	c	Vermouth or sherry
2	oz	Brandy
1/4	ts	Cinnamon
1	ts	Cayenne pepper
1	ts	Tomato paste
1/2	lb	Tomatoes, diced

INSTRUCTIONS

In a large casserole, saute onions and garlic over medium heat in butter
until onions are soft. Brown chicken pieces in the butter and remove from
pot as they are done.
When all chicken pieces are browned, turn up heat, add vermouth and brandy
to pot and stir until bubbling.
Turn heat down to low, add cinnamon, tomato paste and pepper, and stir
until mixed. Add chicken back to pot and add tomatoes. Cook over very low
heat for at least 2 hours, until chicken is tender.
  NOTES:
*  Chicken with tomatoes and cinnamon.  Yield:  Serves 6-8.
*  Vary the seasonings to taste by leaving out the garlic or doubling it,
or by increasing or decreasing the amount of cayenne pepper. You can use
crushed red pepper flakes in place of the cayenne.
: Difficulty:  easy.
: Time:  15 minutes preparation, 2 hours simmering.
: Precision:  no need to measure, except the cayenne pepper.
: Andrew L.  Duane
: Compugraphic Corp., Wilmington, Massachusetts, USA
: {decvax,ulowell,ima,ism780c}!cg-atla!duane
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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