Ingredients for Chicken with Kale and Freekeh-Lentil Pilaf

• 2 tablespoons cumin seeds

• 120ml Sherry vinegar

• 2 small garlic cloves, minced

• 120ml extra-virgin olive oil

• 2 tablespoons finely chopped Hunza raisins

• 2 teaspoons whole grain mustard

• 2 teaspoons fresh lemon juice

• ملح كوشير

• 60ml (or more) olive oil, divided

• 675g skinless, boneless chicken breasts, cut into 1/2"-thick cutlets

• ملح كوشير

• 1 tablespoon unsalted butter

• 1 garlic clove, smashed

• 450g kale, large centre ribs and stems removed, torn into pieces

• 240ml cooked freekeh

• 240ml cooked lentils

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 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 60ml water. Stir, scraping up browned bits. Whisk in 60ml 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.