Chicken with Kale and Freekeh Lentil Pilaf
Ingredients
- 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
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