Chicken with Kale and Freekeh-Lentil Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week. Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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, 23 minutes per side. Transfer to a plate and tent with foil to keep warm.
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.
4. Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 12 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 12 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.
5. Add freekeh and lentils to same skillet. Increase heat; stir until warm, 23 minutes.
6. Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.
7. 550 calories, 29 g fat, 28 g carbohydrate Nutritional analysis provided by Bon Appétit
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