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 670
Total Fat 22 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 6 g
Cholesterol 90 mg
Sodium 790 mg
Total Carbohydrates 79 g
Dietary Fiber 5 g
Sugar 8 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.


Cue up the IPA: it's curry, right? Sure we have gone over the history of IPAs and India, but that isn’t what makes them good for spicy food. Bitterness is a hard contrast to the heat, which means spicy food stands out more when paired with a bitter IPA. With this pairing, we will let the beer contrast the spicy curry.

Sweetwater IPA

Rosé - Rhone, France

When pairing wine with Mediterranean/Middle Eastern style dishes that have a complexity of flavors, spice and heat, go for something pink. Rosés are light, refreshing, and fruit-forward.

Domaine du Prince Costieres de Nimes Rosé, Rhone, France


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. • Cut each chicken breast into 8 even pieces.
• In a small bowl combine yogurt, sweet curry spice blend and 1/4 teaspoon kosher salt. • Toss chicken in curry mixture to coat.
• Place a saucepan over medium heat. Add 1 pat butter. When butter is melted, stir in garlic. Cook, stirring, 30 seconds. • Stir in barberries, and cook 2 minutes. • Add rice, almonds, dill stems, saffron, 1/4 teaspoon kosher salt 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.
While rice cooks, place 4 chicken pieces on each skewer. Keep chicken pieces close, but not pressed firmly together.
Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When hot, arrange chicken skewers so chicken is on the cooking surface (skewers may hang out of the pan). Cook without disturbing until browned on the first side, 3-4 minutes.
• Flip skewers. • Add shallot and chard stems to pan around chicken. Cook until shallot begins to become translucent and chicken is fully cooked, about 4 minutes more. • Transfer skewers to a plate, and cover to keep warm.
• Stir chard leaves into pan. Cook until wilted. • Add 1/4 cup water and remaining 1 pat butter. Taste and adjust seasoning as desired with kosher salt.
• Remove dill stems from rice, and discard. • Fluff rice with a fork, and stir in chopped dill. Taste and adjust seasoning as desired. • Serve skewers over barberry rice with chard and shallots on the side, and enjoy!