Yamming It Up With Chicken And Herbs
Been there and done that certainly applies to Marc Machbitz!
Currently, this Hawaii Kai resident is a popular Realtor with Century 21 All Islands, but he mischievously enjoys describing himself as a closet musician whose grand piano doesn’t quite fit in the closet. His varied professional experiences include a stint as a high school French teacher, founding and directing an alternative high school in New York, and establishing art galleries and retail piano/organ stores with his wife Suzanne. Among favorite family adventures is the year spent traveling and exploring the Mainland in an ancient Winnebago.
When practicing real estate, Marc draws on his natural warmth, gentle humor, extensive knowledge, and a flair for listening, really listening, to his clients. As such, he is perpetuating the attributes and skills of a lifelong educator.
Marc is the kitchen guy at home. He enjoys experimenting with varied cuisines (Middle East, French and Northern California) enhanced with Hawaii-grown produce, along with surprises surfacing at the local Farmer’s Market. Suzanne enjoys his enthusiasm, his music, and very often…his cooking.
This recipe is dedicated to Marc, with hopes for many new adventures!
Rosemary has been used since ancient times; in ancient Greece it was believed that rosemary could improve memory, and students wore wreaths of rosemary around their heads to stimulate their memories during exams. The Romans made offerings of rosemary to the household gods. It was also thought to ward off evil spirits, and in the Middle Ages people slept with rosemary branches under their pillows to keep them safe from demons and nightmares.
A spiky evergreen bush, rosemary is a member of the mint family, and its pungent taste lends itself easily to meats, potatoes and breads, soups and stews.
EASY HERB CHICKEN AND YAMS
* 6 large Garnet yams, washed, peeled and cut in eighths
* 8 skinless whole chicken breasts (bone in)
* 1/3 cup white wine
* Juice of 3 medium fresh oranges
* 5 cloves crushed garlic
* 2 teaspoons dried rosemary
* 1 tablespoon dried parsley
* 1 teaspoon dried thyme
* 1 teaspoon paprika
* 1/2 teaspoon ground black pepper
* Salt to taste
* 1 tablespoon extra virgin olive oil
Preheat oven to 350 degrees. Put cut yams into a microwave-safe pan and microwave on high for 5 minutes, or until a fork can be inserted fairly easily.
Arrange the chicken breasts and potatoes in a 9×13-inch roasting pan. Combine the wine, juice, garlic, oregano, parsley, thyme, paprika, pepper, salt and oil until well-mixed, and pour evenly over potatoes and chicken. Cover loosely with aluminum foil and bake for 1 hour, spooning sauce over the chicken and potatoes a few times. Uncover and bake for about another 20 minutes until the chicken and potatoes start to brown, and juices run clear from chicken when pierced with fork. Makes eight servings.
NOTE: If you like the potatoes more brown, turn oven to broil and broil for a few minutes, but watch carefully so they don’t burn.
Approximate nutrition information per serving
Calories 260
Fat- 6 grams
Cholesterol- 60 milligrams
Sodium 75 milligrams
