|2 servings||calories per servings 670||protein serving 37 g||carbs per serving 80 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 savory tang of the yogurt marinade is tempered by fresh citrusy dill.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Peel and mince garlic.
• Pick and chop dill fronds; reserve 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 bowl, combine yogurt, sweet curry spice 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, until fragrant, 30 seconds.
• Add barberries. Cook, stirring, 2 minutes.
• Add rice, almonds, dill stems, saffron, 1/4 teaspoon kosher salt and 1 cup water.
• When mixture simmers, cover pan, and reduce heat to low. Simmer until most liquid is absorbed, 8-10 minutes.
• Remove from pan. Set aside, covered, until ready to serve.
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 oil is hot, arrange chicken skewers so chicken is on the cooking surface (skewers may hang out of the pan). Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip skewers.
• Scatter shallot and chard stems around chicken. Cook, stirring vegetables, until shallot begins to become translucent and chicken is opaque throughout, about 4 minutes.
• Transfer skewers to a plate. Cover to keep warm.
• Add chard leaves to pan. Cook, stirring, 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. Stir in chopped dill. Taste and adjust seasoning as desired.
• Divide rice between 2 plates.
• Serve skewers over rice with chard 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...