“My husband has taught me to eat a lot better,” explains Carmela Azan Richards as we share kitchen space with her (Monday last). “There’s lots more fruits and vegetables, for starters, as well as chicken and tofu.and yes, there’s olive oil instead of regular oil.”

“Let’s not forget the gungo peas and rice too,” adds her husband Robert (former president of The Jamaica Badminton Association, who now acts as a resource person and is heavily involved in inner-city developments), as he volunteers to taste Carmela’s Roman-style chicken. “I love gungo peas and rice,” he continues, “and could eat it every day.” Fact is, exercise-obsessed Robert Richards can still eat it daily without adding an ounce to his well-conditioned body.

The kitchen, custom-built by Taylor’s Wood, exudes warmth, the same kind that emanates from Carmela and Robert Richards. It’s a kitchen that is as functional.allowing movement from sink to stove and back again. as it is elegantly appointed. “We entertain regularly,” says Carmela.

“In fact, just yesterday (Sunday last), our home was the venue of a baby shower for a very good friend.” The kitchen, we learn later from Carmela, was built with a lot of storage space. “We had a large wedding and so got a lot of gifts. I guess they figured that I’d be doing a lot of entertaining; plus I’m from a large family.”

They guessed right, for Carmela, whose favourite ingredient is parsley (a result of the Lebanese food she grew up eating like tamales and arroz con pollo) and who entertains two to three times a month, adds her own special touches like sweet peppers, oregano, thyme, capers, parsley and streaky bacon to her Roman-style chicken Food Network recipe. Making it one of her signature household dishes.

It’s difficult to leave the comfortable kitchen with its porcelain tiles that lends a rustic ‘outdoorsy’ feel and the tiled backsplash reminiscent of the red-brick backsplash of Carmela’s grandmother’s kitchen, albeit to sit at an exquisitely laid table. Fine silver and crystal aside, the couple ensures that the same warmth flows throughout the house.

Robert (a non-drinker himself) entertains guests with a bottle of Georges Duboeuf New Generation Chardonnay that comes in a rather nifty, hand-painted bottle. The chicken is not good, it’s excellent! And we love the filling garden salad dusted with cranberries and the oven-baked potatoes. Robert, ever-disciplined, totally ignores the Nicole Shirley lemon and chocolate desserts. Mmm. that means more for us, and some lemon tea to go with that? ‘Yes, please!’

Food Network: Roman-Style Chicken

Ingredients:

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Method:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock and bring the mixture to a boil. Reduce the heat and simmer; cover until the chicken is cooked through, about 20-30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Potatoes and Onions

Ingredients:

2 pounds new potatoes (white, red or Yukon gold), scrubbed and halved

1 pound onions, peeled

1/4 cup extra-virgin olive oil

2 teaspoons dried rosemary

1 teaspoon salt

1 teaspoon freshly ground black pepper

Method:

Preheat the oven to 400ºF

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an airtight container in the refrigerator, reheating the next day in a preheated 400ºF oven for 10 to 15 minutes.