Name: Easy Island Chicken
Ingredients: 2 tb Butter; 1 Whole chicken; cut into 8 pieces; 3/4 c Cream of coconut; (see Note); 1/4 c Lime juice; 1 tb Soy sauce; 2 ts Cornstarch; 1 Green or red bell pepper; diced; 8 oz Pineapple chunks; drained; 1 Onion; cut into wedges

We may preach with great eloquence, we may have unanswerable arguments, but if we are preaching to the lost, we must remember that they are people whose minds have been blinded by the god of this age. Our most eloquent appeals will make no impact unless a Sovereign God causes His light to dawn upon their hearts. Our approach in preaching should not be to say merely that we are offering something beneficial that you our hearer can and should take up at any time. We have a more disquieting message. We are to tell the lost, 'You are slaves. You are blind. You cannot even understand what we are saying unless God in His mercy enables you.' The Lord must illumine. Our preaching can succeed only “in demonstration of the Spirit and of power” (1 Cor. 2:4). That must be the starting point for preaching the Lord God will honor.

Alwyn York

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		C, H, I, C, K	4	Servings

INGREDIENTS

2	tb	Butter
1		Whole chicken; cut into 8 pieces
3/4	c	Cream of coconut; (see Note)
1/4	c	Lime juice
1	tb	Soy sauce
2	ts	Cornstarch
1		Green or red bell pepper; diced
8	oz	Pineapple chunks; drained
1		Onion; cut into wedges

INSTRUCTIONS

Preheat the oven to 350F. In a large skillet, melt the butter over
medium-high heat, then brown the chicken. Remove the chicken to a 9" x 13"
baking pan that has been coated with nonstick vegetable spray; set aside.
In the same skillet, combine the cream of coconut, lime juice, soy sauce,
and cornstarch; bring to a boil over medium-high heat. Stir in the
remaining ingredients then pout over the chicken. Bake, uncovered, for 50
to 60 minutes, or until no pink remains in the chicken and the juices run
clear.
Note: Cream of coconut is usually available in the supermarket beverage
section, near other cocktail mixes.
Adapted from recipe courtesy of Coco Lopez
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998

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