Name: Honey Apricot Chicken
Ingredients: 1 Chicken; cut up 8 pieces; 3/4 ts Cumin; dried; 3/4 ts Ginger; ground; 3/4 ts Coriander;dried; 1/2 ts Tumeric; 1 pn Pepper; 1 pn Cinnamon; ground; 1 tb Butter; 1 tb Oil; vegetable; 2 Onions; thinly sliced; 2 Garlic cloves; minced; 1/2 c Chicken stock; 1/3 c Honey; liquid; 2 Lemons; sliced; Cinnamon sticks; optional; 1 tb Cornstarch; 4 Apricots; canned - quartered

How should we be motivated in our study of Revelation or for that matter, the study of what theologians call, “Eschatology”? First, we should realize that God has a wise plan for the world that He has set from eternity past that He will fulfill His plan according to His will. Nothing is catching Him by surprise. Second, we know that God will be the victor. Despite what we see, evil and Satan will not win in the end. This gives us incredible hope. Third, we are reminded that this world is not our home. Our time here on earth is but a vapor (Jas. 4:14). We should live with abandon for the glory of God and look forward to the greater joy that awaits us. Fourth, we learn to assess our values. We learn that all that really matters is what lasts for eternity. All in this world will be burned up. Only God’s Word and human souls will live forever. Fifth, we know that God is holy. Heaven is about holy living. Our true identity in Christ is holiness. That’s why Peter concludes after discussing the end times: “What sort of people ought you to be in holy conduct and godliness” (2 Pet. 3:11). Sixth, knowing the terrible fate of those without Christ, how can we who claim to believe the Scriptures and truly love people refrain from sharing Jesus with them? And seventh, we have been given a glimpse in chapters 4 and 5 of Revelation into the glorious throne-room of God in heaven. May we worship God on earth as all of creation worships Him in heaven.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	6	Servings

INGREDIENTS

1		Chicken; cut up 8 pieces
3/4	ts	Cumin; dried
3/4	ts	Ginger; ground
3/4	ts	Coriander;dried
1/2	ts	Tumeric
1	pn	Pepper
1	pn	Cinnamon; ground
1	tb	Butter
1	tb	Oil; vegetable
2		Onions; thinly sliced
2		Garlic cloves; minced
1/2	c	Chicken stock
1/3	c	Honey; liquid
2		Lemons; sliced
		Cinnamon sticks; optional
1	tb	Cornstarch
4		Apricots; canned – quartered

INSTRUCTIONS

Cut chicken into 8 pieces.; remove skin. In large bowl, combine cumin,
ginger, coriander, cinnamon and pepper. Add chicken, toss to coat. In large
skillet, melt butter with oil over medium-high heat; cook chicken for 10 -
12 minutes or till browned on all sides. Drain off all but 1 Tbsp of the
fat. Add onions and garlic, pour in 1/3 cup of the stock and the honey,
stirring and spooning over chicken. Arrange half of lemon slices over
chicken, tuck in cinnamon sticks (if using). Bring to a boil, reduce heat,
cover and simmer, basting occasionally for 25 to 30 minutes till chicken is
no longer pink inside. Transfer chicken and cinnamon sticks to warm
platter; keep warm. Discard lemon. Over high heat, bring liquid to a boil.
Blend remaining stock with cornstarch, whisk into skillet and cook,
stirring constantly for 3 minutes or till smooth and thickened. Add
remaining lemon and apricots, heat through. Taste and adjust seasonings.
Pour over the chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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