Name: Peruvian Garlic Chicken
Ingredients: 1/2 c Vegetable oil; 3 Onions; chopped; 6 Cloves garlic; minced; 4 Rocoto chiles; seeded and stemmed, minced; 1/2 ts Cinnamon; 1 tb Cumin seed; crushed; 1 ts Basil; 2 c Roasted peanuts; chopped; 1/2 c Parmesan cheese; grated; 1 4-pound chicken; poached, deboned, chopped; 3/4 c Low-fat plain yogurt; Salt; Freshly ground black pepper; Boiled potatoes for garnish

Those who believe that marriage is an evolving concept and that “same-sex marriage” is based on man’s new understanding of the nature of homosexual orientation fundamentally assert that “marriage” itself is a meaningless notion. If the concept of marriage has no fixed reference point beyond the evolving (constantly changing) mind of man, then no idea of marriage can have any permanence or claim to be the right view of marriage since, according to evolutionary dogma, man may yet progress to new understandings of marriage in the future. The logic of evolutionary thought also leads to the possibility that the idea of “same-sex marriage” will be rejected in the future as an ignoble phase of human development for which man should be ashamed. If it might be renounced in the future, on what ethical grounds can it be wrong to oppose it today?

William Einwechter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Meats	Peruvian		1	Servings

INGREDIENTS

1/2	c	Vegetable oil
3		Onions; chopped
6		Cloves garlic; minced
4		Rocoto chiles; seeded and stemmed, minced
1/2	ts	Cinnamon
1	tb	Cumin seed; crushed
1	ts	Basil
2	c	Roasted peanuts; chopped
1/2	c	Parmesan cheese; grated
1		4-pound chicken; poached, deboned, chopped
3/4	c	Low-fat plain yogurt
		Salt
		Freshly ground black pepper
		Boiled potatoes for garnish

INSTRUCTIONS

Heat the oil in a large saucepan and saute the onions and garlic until the
onions are soft. Add the chiles, cinnamon, cumin, basil, peanuts, cheese,
and the chicken meat to the saucepan and fold together gently. Cook to heat
through. Two or three minutes before serving, stir in the yogurt and
correct the seasonings.
Recipe by: Garry Howard
Posted to bbq-digest by wight@odc.net on Feb 15, 1998

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