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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 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.

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!