|2 servings||calories per servings 680||protein serving 37 g||carbs per serving 81 g||total fat per serving 22 g|
Although the origins of kebabs are contested, little skewers of roasted meat were served in Persia as far back as the middle ages. Barberries, another touch from Iranian cuisine, add a plucky note to the nutty blend of almond and rice, while the aroma of sweet curry spice permeates the dish with a savory heat. Sugar snap peas are sautéed quickly in the pan with shallots just as the chicken finishes cooking, and add a sweet crunch to round out the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||5 g|
• In a bowl, combine yogurt, sweet curry spice and 1/4 teaspoon kosher salt.
• Cut each chicken breast into 8 equal pieces.
• Add chicken to bowl. Stir to coat.
MISE EN PLACE
• Peel and mince garlic.
• Pick and chop dill fronds; reserve stems.
• Peel and thinly slice shallot.
• Discard pea tips and strings.
• Place a saucepan over medium heat. Add 1 pat butter. When butter melts, add garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add barberries. Cook, stirring, 2 minutes.
• Add rice, almonds, dill stems, 1 cup water, saffron and 1/4 teaspoon kosher salt.
• When mixture simmers, cover pan, and reduce heat to low. Cook until most liquid is absorbed, 8-10 minutes. Keep covered, and remove from heat.
While rice cooks:
• Place 4 chicken pieces on each skewer.
• Keep pieces next to each other, but not pressed firmly together.
• Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add chicken skewers. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip skewers.
Scatter in shallot and peas around the skewers. Cook, stirring vegetables occasionally, until shallot becomes translucent and chicken is opaque throughout, about 4 minutes.
Stir in 1/4 cup water, remaining 1 pat butter and chopped dill. Taste and adjust seasoning as desired with kosher salt.
• Fluff rice with a fork. Divide between 2 plates.
• Serve skewers over barberry rice with peas and shallots 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...