CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF

facebook share image   twitter share image   pinterest share image   E-Mail share image



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 @MakeItYours

Number Of Ingredients 16

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

Steps:

  • PreparationFor 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.
  • calories, 29 g fat, 28 g carbohydrate
  • Nutritional analysis provided by Bon Appétit

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Granny Smith Apple Bundt Cake_image Granny Smith Apple Bundt Cake

Baked Eggs in Maple Toast Cups_image Baked Eggs in Maple Toast Cups

Rice Balls Stuffed With Mozzarella and Beef (Supplì al Telefono)_image Rice Balls Stuffed With Mozzarella and Beef (Supplì al Telefono)

Sandwiches in Foil_image Sandwiches in Foil

Lemon Curd Cupcakes_image Lemon Curd Cupcakes

Fudge Cupcakes_image Fudge Cupcakes

Cheese Tortellini With Beans and Spinach_image Cheese Tortellini With Beans and Spinach

Grilled Jamaican Jerk Boneless Pork with Roasted Banana Mango Salsa_image Grilled Jamaican Jerk Boneless Pork with Roasted Banana Mango Salsa

ICELANDIC SALMON GRILL_image ICELANDIC SALMON GRILL

Lime-Pistachio Tart_image Lime Pistachio Tart

Mustardy Cauliflower Salad_image Mustardy Cauliflower Salad

Magical 'Homemade' Butterfinger Bites Recipe by Tasty_image Magical 'Homemade' Butterfinger Bites Recipe by Tasty

TRADITIONAL IRISH APPLE BARLEY PUDDING_image TRADITIONAL IRISH APPLE BARLEY PUDDING

Favorite Pie Crust for Lemon Cream Pie_image Favorite Pie Crust for Lemon Cream Pie

JAMBALAYA STUFFED TOMATOES_image JAMBALAYA STUFFED TOMATOES

Apple Raisin tart_image Apple Raisin tart

Reptar Bars_image Reptar Bars

Smoky black bean chilli_image Smoky black bean chilli