Chicken with Kale and Freekeh-Lentil Pilaf

Chicken with Kale and Freekeh-Lentil Pilaf
Photo by Christopher Baker

Ingredients

  • 1 ½ pounds skinless, boneless chicken breasts
  • Kosher salt
  • Kosher salt
  • ½ cup Sherry vinegar
  • 1 pound kale
  • 1 tablespoon unsalted butter
  • 1 cup lentils
  • + 9 more ingredients
    • 2 teaspoons fresh lemon juice
    • 1 clove garlic
    • 2 small cloves garlic
    • ½ cup extra-virgin olive oil
    • 2 tablespoons Hunza raisins
    • 2 teaspoons whole grain mustard
    • 4 tablespoons olive oil
    • 2 tablespoons cumin seeds
    • 1 cup freekeh

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. Heat 2 tablespoons oil in a large heavy nonstick skillet over medi...

View full recipe at Epicurious

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