Chicken With Kale And Freekeh Lentil Pilaf Recipes

FREEKEH WITH CHICKEN, ALMONDS AND YOGURT

Steps:

• Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
• Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
• Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
• Add broth, turn heat to high and bring to a boil. Cover and turn heat to low. Cook for 20 to 25 minutes, until tender. (Whole-grain freekeh will take 40 to 45 minutes.) From time to time, give freekeh a stir and make sure it isn't sticking. All liquid should be absorbed, as it would in cooking rice, and freekeh should be tender. If not, add a little water and cook for a few minutes longer. Taste for salt and adjust. Turn off heat.
• Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
• Heat olive oil and butter in a large deep skillet over medium-high heat. Gently fry chicken on both sides until nicely browned. Add broth and bring to a boil. Cover, turn heat to low and simmer for 35 to 40 minutes, until the chicken is tender. Turn off heat and keep warm.
• To serve, spoon freekeh onto a warm platter. Lay chicken on top and ladle remaining cooking liquid over. Top with reserved fried almonds. Garnish with parsley sprigs. Pass a bowl of yogurt.

CHICKEN WITH FREEKEH

Steps:

• Rinse the chicken and put in a medium saucepan. Add 7 cups water and set over high heat. When the water is about to boil, skim the surface, then add the onion, cinnamon sticks and 1 tablespoon salt. Reduce to a gentle simmer and cook for 45 minutes. Remove 3 cups of stock and reserve. Cook the chicken for 30 minutes more.
• Melt the butter in a small saucepan over medium heat. Add the freekeh and stir until it is well coated. Let toast, stirring, until fragrant, about 2 minutes. Pour in the stock and add the ground cinnamon, allspice, ½ teaspoon salt and ¼ teaspoon pepper and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or more, until the freekeh is cooked to your liking. (At this point if the stock has all been absorbed, turn off the heat, recover the pot and let steam while you prepare the chicken. If the freekeh is too wet, drain excess stock and let steam as above.)
• Transfer the chicken to a chopping board and cut into 4 or 8 pieces, keeping the skin or not, as desired. Spoon the freekeh into a shallow serving bowl and arrange the chicken pieces on top. Garnish with cilantro, lemon, additional salt, pepper and ground cinnamon, if desired. Serve immediately with a bowl of plain yogurt.

POACHED CHICKEN WITH LARDONS AND LENTILS

Steps:

• Heat oil in a small or medium (depending on how many chicken breasts you are cooking) heavy-bottomed saucepan over medium-high heat. Add lardons, carrot, leek, parsley, mint, and lemon zest and cook, stirring frequently, until lardons are crisp and vegetables are soft, about 7 minutes. Stir in lentils and cook, stirring, for 1 minute. Add mustard and stir to combine.
• Place chicken on top of lentil mixture in saucepan and add 2 (or 3 if cooking 2 chicken breasts) cups water. Bring to a boil and cover; reduce heat to a simmer and cook until chicken is cooked through and lentils are tender, about 45 minutes. Season with salt and pepper.
• Serve immediately or remove saucepan from heat and uncover. Let cool at room temperature for no more than 1 hour. Cover saucepan and transfer to refrigerator for up to 2 days. To reheat, place saucepan over medium-high heat and cook until heated through. This dish is best served when made in advance.