Ethiopian-style Broiled Drumsticks

1. He is eternally the same (Ps. 102:25—27). 2. He is the first and the last (Isa. 41:4; 43:10; 44:6; 48:12) 3. He is what He is (Ex. 3:14). 4. He is incorruptible, alone having immortality, always remaining the same (Rom. 1:23; 1 Tim. 1:17; 6:15-16; Heb. 1:11-12). 5. His thought, purpose, will, and decrees are unchangeable: a. He executes His threats and promises (Num. 23:19; 1 Sam. 15:29). b. He does not repent of His gifts and calling (Rom. 11:29). c. He does not cast off people with whom He has made a unilateral covenant (Rom. 11:1). d. He glorifies those whom He foreknows (Rom. 8:29—30). e. He perfects what He starts (Ps. 138:8; Phil. 1:6). f. His faithfulness never lessens (Lam. 3:22—23). 6. He does not change (Mal. 3:6; James 1:17).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Ethiopian	Poultry	4	Servings

INGREDIENTS

1/2	t	Ginger, ground
1/2	t	Cardamom, ground
1	t	Coriander, ground
1/2	T	Turmeric, ground
1/2	T	Mustard, ground
1/2	t	Fenugreek seeds, crushed
1/2	t	Nutmeg, ground
1/2	t	Cinnamon, ground
1/2	t	Allspice, ground
2	T	Cayenne pepper
1		Dried cayenne chile pepper
		seeded minced
1/4	c	Paprika
1 1/2	t	Salt
1 1/2	t	Black pepper, ground
1/4	c	Dry red wine
2	T	Peanut oil
2	T	Orange juice
12		Chicken drumsticks

INSTRUCTIONS

For the spice paste, mix first 12 ingredients plus 1 1/2 teaspoons
salt and 1 1/2 teaspoons pepper in a small skillet. Cook over low
heat, stirring constantly to form a smooth paste, for about 2  minutes.
Remove from heat and stir in oil, wine and orange juice.  Rub each
drumstick evenly with this spice paste, then transfer them  to a large
nonreactive bowl; cover and refrigerate 2 hours. (Can be  refrigerated
overnight.) Heat the broiler. Transfer drumsticks to a  broiling pan.
Broil drumsticks, turning once, until browned and  cooked through, 20
to 25 minutes. Serve immediately. Makes 4 servings.  Note: Chicken
drumsticks are marinated in a peppery spice paste or  'berbere,' which
is a staple of Ethiopian cooking. Some of the more  exotic spices have
been omitted here, but this recipe still uses the  traditional
Ethiopian method of sauteeing the spices to bring out  their flavor.
As a refreshing contrast to the spicy chicken, serve a fruit salad of
cubed honeydew, cantaloupe, banana, pineapple, and papaya tossed in
lime and pineapple juices. Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on Apr 08, 1998

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