About the Dish

8 ounces Chicken Breast
1 teaspoon PeachDish Salt
2 ounces Dried Apricots
1 each Lemon
2 packets Turbinado Sugar
1 each Cabbage
2 cloves Garlic
4 each Green Onion
1 pat Butter
1 sprig Marjoram
Per Serving
Calories 374
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 0 g
Cholesterol 76 mg
Sodium 1102 mg
Total Carbohydrates 38 g
Dietary Fiber 9 g
Sugar 24 g
Protein 29 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.


Prepare your mise en place: Slice dried apricots. Zest and juice lemon. Cut cabbage in half through the stem, remove any loose or wilted outer leaves, and cut each half into wedges through the stem (Important note: Savoy cabbage vary in size. You want 6 wedges that are about 1 inch wide. If you have extra cabbage, you can save it for another use.) Peel and chop garlic. Remove roots from green onions. Chop the white parts. Cut the green parts into 2-inch pieces, and thinly slice them lengthwise. Pick and chop marjoram leaves.
Cut each of chicken breast into four pieces lengthwise, and season them with a total 1/2 teaspoon PeachDish salt.
In a small bowl, combine apricot slices, lemon zest, lemon juice, turbinado sugar and 1/2 cup water. Set aside.
Heat a large sauté pan over medium-high heat. Add cooking oil. Add chicken pieces; cook 2-3 minutes without moving, or until browned on bottom. Turn and brown on second side 1-2 minutes. Transfer to a plate and set aside.
To the sauté pan, add the cabbage wedges in a single layer. Don’t stir them, but do gently wiggle each cabbage piece while pressing it into the pan; this will ensure browning and help to pull any browned bits (fond) off the bottom of the pan. Cook 2-3 minutes.
Turn cabbage pieces over, reduce heat to medium, and brown other side 2-3 minutes. Make space in the center of the pan; add garlic and green onion whites. Cook while stirring 1 minute.
Stir in apricots with soaking liquid and remaining 1/2 teaspoon PeachDish salt. Scrape the bottom of the pan to remove any remaining fond. There should be at least 1/4 inch of liquid in the bottom of the pan; if needed, add more water to bring it up to this level. Cover and cook 8-10 minutes.
Flip the cabbage pieces, return chicken to the pan along with any resting juices, and add butter and marjoram. Reduce heat to low, and cook 1-2 minutes more while gently stirring. Taste and adjust seasoning as desired. Divide between 2 plates, and top with some of the green onion strips. Enjoy!