Chicken With Kale And Freekeh Lentil Pilaf Recipes

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CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF



Chicken with Kale and Freekeh-Lentil Pilaf image

You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.

Provided by Ronna Welsh

Categories     Chicken     Leafy Green     Poultry     Sauté     Low Cal     Low Sodium     Dinner     Kale     Legume     Lentil     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

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.

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