Name: Moroccan Chicken and Almonds in Minutes
Ingredients: 2 tb Olive oil; 2/3 c Slivered almonds; 1 1/4 c Sliced onions; 2 lg Clov garlic; minced; 4 Boned and skinned chicken breast halves; 14 1/2 oz Chicken broth; 1/2 c Dried apricot halves; 1 1/2 ts Cinnamon; 1/8 ts Cayenne pepper; or more to taste; 15 1/2 oz Garbanzo beans; drained; Salt; to taste; 3 c Hot couscous; optional

Since this drawing of people by the Father to the Son is always efficacious, it cannot refer to the so-called enabling grace of Arminianism. Do you recall what the Arminian believes? He believes that God restores in all men a power or an ability sufficient to enable them to come to Christ. Clearly this “universal enablement” cannot be the drawing that Jesus describes, Why not? Because millions and millions of men and women do not, in fact, come to Christ! And yet Jesus says that all who are given by the Father are drawn by the Father and shall come to Christ. There is no escaping the clear and unequivocal language of our Lord Jesus Christ: no one can come unless drawn by the Father; but if one is drawn by the Father he shall come.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Moroccan	Almonds, Main dishes	4	Servings

INGREDIENTS

2	tb	Olive oil
2/3	c	Slivered almonds
1 1/4	c	Sliced onions
2	lg	Clov garlic; minced
4		Boned and skinned chicken breast halves
14 1/2	oz	Chicken broth
1/2	c	Dried apricot halves
1 1/2	ts	Cinnamon
1/8	ts	Cayenne pepper; or more to taste
15 1/2	oz	Garbanzo beans; drained
		Salt; to taste
3	c	Hot couscous; optional

INSTRUCTIONS

Heat oil in large nonstick skillet over medium heat. Add almonds; cook and
toss 3 to 5 minutes until lightly browned. Remove almonds with slotted
spoon; set aside. Increase heat to medium-high. Add onions and garlic to
skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes,
stirring onions and turning chicken once. Add broth, apricots, cinnamon and
cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix
in beans and simmer to reduce liquid slightly. Season with salt. Serve over
couscous. Sprinkle with almonds, dividing equally.
Servings: 4
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998

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