Name: Herbed Chicken Thighs
Ingredients: 8 Chicken thighs; 1 Garlic, clove; 1/4 c Red wine vinegar; 1 ts Olive oil; 1 ts Thyme and oregano; 1/4 ts Hot pepper sauce; Paprika

For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry	4	Servings

INGREDIENTS

8		Chicken thighs
1		Garlic, clove
1/4	c	Red wine vinegar
1	ts	Olive oil
1	ts	Thyme and oregano
1/4	ts	Hot pepper sauce
		Paprika

INSTRUCTIONS

Calories     per serving: 340 Fat grams per serving: Approx. Cook Time:
:20 For Skinless chicken, cut skin, pull off; place in lightly greased 111
X 7 inch (2L0 baking dish. Combine garlic, vinegar, oil, thyme, oregano,
hot pepper sauce and paprika; spoon over chicken. Cover and refrigerate to
marinate for at least 15 minutes or up to 8 hours, turning occasionally.
Bake in 375F oven for 15 minutes; baste with pan juices. Bake for 15 to 20
minutres or until juices run clear when chicken is pierced. Skim off fat
from pan juices.  If skin is left on, broil for 2 to 3 minutes or until
crisped.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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