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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

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!