Chicken with Kale and Freekeh-Lentil Pilaf

Ingredients

• •2 tablespoons cumin seeds
• •½ cup Sherry vinegar
• •2 cloves garlic
• •½ cup extra-virgin olive oil
• •2 tablespoons Hunza raisins
• •2 teaspoons whole grain mustard
• •2 teaspoons lemon juice
• •1 to taste Kosher salt
• •4 tablespoons olive oil
• •1½ pounds chicken breasts
• •1 to taste Kosher salt
• •1 tablespoon unsalted butter
• •1 clove garlic
• •1 pound kale
• •1 cup freekeh
• •1 cup lentils

Cooking Instructions

1. 1.

   Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Purée. Season with salt.

   5 min

2. 2.

   Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 tablespoon oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.

   12 min

3. 3.

   Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bowl.

   3 min

4. 4.

   Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 1-2 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.

   10 min

5. 5.

   Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.

   3 min

6. 6.

   Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.

   5 min