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Tragedy Strikes: Death Toll Rises to Five in Magdeburg Christmas Market Attack

  The death toll from the horrific car attack at the Christmas market in Magdeburg has risen to five, with over 200 people injured. The attack, which occurred on Friday evening, has left the city in mourning and prompted an extensive police operation. Authorities have arrested a 50-year-old Saudi doctor, identified as Taleb A., who has lived in Germany for nearly two decades. The suspect, who is a specialist in psychiatry and psychotherapy, was taken into custody shortly after the incident. German Chancellor Olaf Scholz and Interior Minister Nancy Faeser have both expressed their condolences and assured the public that every effort is being made to support the victims and their families. The attack has shaken the community, especially coming just days before Christmas. Mourners have gathered near the market, leaving candles and flowers in memory of the victims. The suspect has been described as having Islamophobic views, and authorities are investigating his motives. As the investi...
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Rosemary Chicken with Sweet Potatoes

 


Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter--making this recipe perfect for weeknight cooking.


Ingredients

  • 4 teaspoons canola or olive oil
  • 3 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon snipped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • 1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes®
  • 2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
  • 1 lemon, thinly sliced
Directions

  1. 1. In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

  2. 2. Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.

  3. 3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

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