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About the Dish

2 tablespoons Greek Yogurt
1 tablespoon Sweet Curry Spice Blend
8 ounces Chicken Breast
2 pats Butter
2 cloves Garlic
1 tablespoon Dried Barberries
1/4 cup Sliced Almonds
3 sprigs Dill
1/8 teaspoon Saffron
1 each Shallot
6 ounces Swiss Chard
3/4 cup Basmati Rice
Per Serving
Calories 595
Total Fat 23 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 6 g
Cholesterol 73 mg
Sodium 743 mg
Total Carbohydrates 68 g
Dietary Fiber 4 g
Sugar 6 g
Protein 29 g
Chef Seth Freedman

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.

METHOD

1
Prepare your mise en place: Peel and mince garlic. Pick and chop dill fronds; save stems. Peel and thinly slice shallot. Remove and thinly slice chard stems; cut or tear leaves into bite-size pieces, keeping them separate from stems. Cut each chicken breast into 8 even pieces.
2
In a small mixing bowl combine yogurt, Sweet Curry Spice Blend and 1/4 teaspoon kosher salt. Add chicken to bowl. Stir well to fully coat chicken. Let stand at room temperature.
3
Heat a saucepot over medium heat, and add 1 pat butter. When butter is melted, stir in garlic and cook, stirring, 30 seconds. Stir in barberries, and cook 2 minutes more. Add rice, almonds, dill stems, 1/4 teaspoon kosher salt, saffron and 1 cup water. Bring to a simmer, cover pot and reduce heat to low. Cook until most of the liquid is absorbed, 8-10 minutes. Keep covered, remove from heat and set aside.
4
While rice is cooking, place 2 chicken pieces on each of the skewers included in your kit. Keep the pieces next to each other on each skewer but not pressed firmly together.
5
Heat a large sauté pan over medium heat. Add 2 teaspoons cooking oil. Arrange chicken skewers in pan so that meat is on the cooking surface; skewers may hang out of the pan. Cook without turning or stirring until browned on the first side, 3-4 minutes.
6
Turn the skewers over, and add shallot and chard stems to pan around chicken. Cook until shallots begin to become translucent and chicken is fully cooked, about 4 minutes more. When fully cooked, remove skewers from pan, and cover to keep warm.
7
Stir chard leaves into pan, and cook until wilted. Add remaining 1/4 cup water and remaining 1 pat butter. Taste and adjust seasoning as desired with kosher salt.
8
Remove dill stems from rice, and discard. Fluff rice with a fork, and stir in chopped dill fronds. Taste and adjust seasoning as desired. Serve skewers over barberry rice with chard and shallots on the side, and enjoy!