|2 servings||calories per servings 586||protein serving 32 g||carbs per serving 73 g||total fat per serving 18 g|
PeachDish founder Hadi Irvani is thrilled to share this dish inspired by his family’s favorite meals. Savory spiced chicken breasts served over rice flecked with tart barberries and garnished with cooling creamy cucumbers (mast-o-khiar) is an exciting intersection of the exotic and familiar.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||5 g|
Heat oven to 425 degrees. Rinse barberries under running water. Place in a mixing bowl and cover with enough water to allow the berries to float and any sand to sink to the bottom. Set aside to soak.
Prepare your mise en place: Peel and mince garlic. Pick and chop dill fronds; save the stems. Quarter cucumbers lengthwise; thinly slice crosswise. Pick and chop mint leaves.
Rinse rice well in warm water. Drain barberries thoroughly.
Heat a saucepot over medium heat, and add 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, 1/2 teaspoon kosher salt, saffron and 1 cup water. Bring to a simmer, then cover and reduce heat to low. Cook 8-10 minutes, or until most of the liquid is evaporated. Keep covered, remove from heat and set aside.
While the rice cooks, prepare the creamy cucumbers: In a small bowl combine yogurt, cucumbers, sultanas and mint, and season with kosher salt and pepper to taste. Set aside at room temperature.
Season chicken breasts on all sides with curry spice and 1/4 teaspoon kosher salt. Lightly coat a heavy baking pan with 1 teaspoon cooking oil. Place seasoned chicken on the pan, and cook 12-14 minutes, or until lightly browned and cooked through.
Remove dill stems from the rice. With a fork, fluff in chopped dill fronds. Taste and adjust seasoning as desired.
Slice chicken across the grain, then serve over rice with creamy cucumbers on the side. Enjoy!
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.Learn More...