Name: Chicken with Kale and Freekeh-Lentil Pilaf
Yield: 4 Servings
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 pound 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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