CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF

Chicken with Kale and Freekeh-Lentil Pilaf image

Provided by Ronna Welsh

Yield Makes 4 servings

Number Of Ingredients 18

Vinaigrette:
2 tablespoons cumin seeds
1/2 cup Sherry vinegar
2 small garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped Hunza raisins
2 teaspoons whole grain mustard
2 teaspoons fresh lemon juice
Kosher salt
Pilaf and chicken:
4 tablespoons (or more) olive oil, divided
1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2"-thick cutlets
Kosher salt
1 tablespoon unsalted butter
1 garlic clove, smashed
1 pound kale, large center ribs and stems removed, torn into pieces
1 cup cooked freekeh
1 cup cooked lentils

Steps:

For vinaigrette:
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.
For pilaf and chicken:
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.
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.
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.
Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.
Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.