Chicken with Kale and Freekeh-Lentil Pilaf

Ingredients

• 1 cup lentils cooked
• 2 tablespoons cumin seeds 
• 1 cup freekeh cooked
• 1  garlic clove smashed
• 2 small garlic clove minced
• 1 pound crossing over quintessential american desserts 
• 4 servings kosher salt 
• 2 teaspoons juice of lemon fresh
• 4 tablespoons olive oil divided ()
• 2 tablespoons raisins finely chopped
• 0.5 cup sherry vinegar 
• 1.5 pounds chicken breast boneless skinless cut into 1/2"-thick cutlets
• 1 tablespoon butter unsalted
• 2 teaspoons coarse mustard whole

Equipment

• bowl
• frying pan
• whisk
• blender
• aluminum foil

Directions

1. Stir cumin in a small dryskillet over medium heat until toasted,about 2 minutes.
2. Remove from heat; addvinegar and garlic.
3. Let stand for 30 seconds.
4. Transfer to a blender; add oil and next3 ingredients. Purée. Season with salt.
5. Heat 2 tablespoons oil in alarge heavy nonstick skillet over mediumheat. Season chicken with salt. Working in2 batches and adding 1 tablespoon oil betweenbatches, cook chicken in single layers untilbrowned on both sides and just cookedthrough, 2–3 minutes per side.
6. Transfer toa plate and tent with foil to keep warm.
7. Remove pan from heat; add 1/4 cup water.Stir, scraping up browned bits.
8. Whisk in1/4 cup vinaigrette. Scrape sauce into a bowl.
9. Melt butter with 1 tablespoon oil in same skilletover medium-low heat.
10. Add garlic and cookuntil just beginning to brown, 1–2 minutes.Discard garlic. Working in 3 batches andadding more oil as needed, add kale toskillet and toss until wilted, 1–2 minutesper batch.
11. Transfer to a large bowl. Seasonlightly with salt. Cover to keep warm.
12. Add freekeh and lentils to same skillet.Increase heat; stir until warm, 2–3 minutes.
13. Spoon pilaf onto plates. Top with chicken.
14. Whisk juices from plate with chicken intosauce; drizzle over chicken and pilaf. Topwith kale.
15. calories, 29 g fat, 28 g carbohydrate
16. Bon Appétit