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

• Koshersalt

• 60ml (or more) olive oil, divided

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

• Koshersalt

• 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.

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