Chicken with Kale and Freekeh-Lentil Pilaf
Chicken with Kale and Freekeh-Lentil Pilaf is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 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.
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 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
