Lately I have been trying to increase my gourmet cooking skills by cooking healthy every evening. I absolutely love to cook , its a great way to destress and relax the body and mind after a long day at the office. I've been thinking to post more about the dishes I cook... so here we are. I'm going to start with a Blue Apron recipe that I gave a try and it was superb I highly recommend it. I'm not quite the best at food photography but all photographers are my own from last night :P ( If only I had @allasyummyfood near by! )

Ingredients

Boneless, Skinless Chicken Breast
Wooden Skewers
3 Onces of Semi-Peared Khorsan Wheat
4 Garlic Cloves
1 Persimmon
1/2 Bunch Kale
2 Tablespoons Red Wine Vinegar
1 Tablespoon Red Harissa Paste
1/4 Cup Labneh Cheese

Prep Time: 10 Minutes | Cook Time: 35-45 Minutes
Est. 510 calories

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1. Cook the Khorasan Wheat
Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and set aside in a warm place.

2. Prepare the ingredients
While the khorasan wheat cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Core and small dice the persimmon. Cut each chicken breast lengthwise into 4 equal-sized strips; transfer to a medium bowl.

3. Assemble the chicken skewers
While the khorasan wheat continues to cook, to the bowl of chicken strips, add ¼ of the labneh and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Working 1 strip at a time, carefully thread the seasoned chicken lengthwise onto the skewers. Transfer to a plate.

4. Cook the chicken skewers
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken skewers and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

5. Make the khorasan wheat salad
Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until slightly wilted. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and most of the liquid has cooked off. Add the persimmon and cooked khorasan wheat. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the persimmon is slightly softened. Season with salt and pepper to taste.

6. Season the labneh & plate your dish
Place the remaining labneh in a bowl; season with salt and pepper. Stir to incorporate. Divide the khorasan wheat salad and cooked chicken skewers between 2 dishes. Serve with the seasoned labneh on the side. Enjoy!

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Hope you have all enjoyed cooking with me , Let me know what you think and if I should continue sharing my cooking experiences. To all of you coders and programmers out there I highly recommend picking up cooking , it really does let you escape from the screen!

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