About the Dish

2 tablespoons Greek Yogurt
1 tablespoon Spice Blend
8 ounces Chicken Breast
2 pats Butter
2 cloves Garlic
1 tablespoon Dried Barberries
3/4 cup Basmati Rice
1/4 cup Sliced Almonds
5 sprigs Dill
1/8 teaspoon Saffron
1 Shallot
4 ounces Sugar Snap Peas
Per Serving
Calories 680
Total Fat 22 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 610 mg
Total Carbohydrates 81 g
Dietary Fiber 5 g
Sugar 9 g
Protein 37 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Ginger Beer

What is the difference between ginger beer and ginger ale? Traditionally, ginger ale was manufactured and ginger beer brewed. However, there exists a bigger difference—traditional ginger beer contains alcohol. Wikipedia wrongly claims ginger beer is not alcoholic; however, we simply point out that when the British were making use of ginger imported from India, the only method of carbonation involved yeast. Yeast produces two components: carbon dioxide and alcohol. In fact, the British allowed children ginger beer containing up to 2% alcohol. We think ginger beer will go wonderfully with the saffron, barberry, and Vidalia Onions in this dish.

Crabbies Original Alcoholic Ginger Beer - Glasgow, Scotland

Gewurztraminer - Alsace, France

There’s a honeyed, candied ginger note in Gewurztraminers that bounces off the saffron well. It has the structure to stand up to chicken, and complements the natural sweetness of the sugar snap peas.

Famille Hugel Gewurztraminer ‘Classic,’ Alsace, France


• In a bowl, combine yogurt, sweet curry spice and 1/4 teaspoon kosher salt. • Cut each chicken breast into 8 equal pieces. • Add chicken to bowl. Stir to coat chicken.
MISE EN PLACE • Peel and mince garlic. • Pick and chop dill fronds; reserve stems. • Peel and thinly slice shallot. • Discard pea tips and strings.
• Place a saucepan over medium heat. Add 1 pat butter. When butter melts, add garlic. Cook, stirring, until fragrant, about 30 seconds. • Add barberries. Cook, stirring, 2 minutes. • Add rice, almonds, dill stems, 1 cup water, saffron and 1/4 teaspoon kosher salt. • When mixture simmers, cover pan, and reduce heat to low. Cook until most liquid is absorbed, 8-10 minutes. • Keep covered, and remove from heat.
While rice cooks: • Place 4 chicken pieces on each skewer. • Keep pieces next to each other but not pressed firmly together.
• Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add chicken skewers. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip skewers.
• Scatter in shallot and peas around the skewers. Cook, stirring vegetables occasionally, until shallot becomes translucent and chicken is opaque throughout, about 4 minutes.
Stir in 1/4 cup water, remaining 1 pat butter and chopped dill. Taste and adjust seasoning as desired with kosher salt.
• Fluff rice with a fork. Divide between 2 plates. • Serve skewers over barberry rice with peas and shallots on the side. Enjoy!