Lemon-Cumin Chicken with Wheat Berries
Recipe type: Chicken
Serves: 4
 
Ingredients
  • 1 cup heard wheat berries
  • ½ cup walnuts
  • 6 TBS dried cherries
  • 1 tsp ground cumin
  • 2 lemons
  • 2 celery stalks
  • fresh parsley
  • handfuls of baby spinach
  • 1 scallion
  • 4 chicken breasts
Instructions
  1. Place wheat berries in a medium saucepan and add water to cover the wheat berries by 3 inches. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for about 1 hour until tender. Add additional water if necessary during cooking time to be sure pan does not become dry. When wheat berries are tender, drain and allow to cool.
  2. Meanwhile, prepare the remaining ingredients. Coarsely chop the walnuts. Heat a small, dry skillet over medium high heat until hot, then add chopped walnuts and toast until golden and fragrant, about 3 minutes, watching carefully to prevent burning. Transfer to a medium bowl. Rinse and trim the celery, then chop it into small dice. Coarsely chop the parsley. Halve the lemons and juice them. Trim the scallions and thinly slice the white and light green parts. Add the chopped celery, parsley, scallion slices, and dried cherries to the bowl with the toasted walnuts. Add 1 TBS plus 1 tsp lemon juice and 2 TBS olive oil. Season to taste with salt and pepper and toss to combine.
  3. Place the chicken breasts on a piece of waxed paper on a work surface. Cover with another piece of waxed paper and use mallet or the flat side of a heavy skillet to pound the chicken breasts to an even thickness. In a small bowl, season the ground cumin with salt and pepper and mix together. Drizzle the chicken breasts with olive oil and rub the cumin mixture all over both sides of the chicken breasts. Heat a grill pan over medium high heat and oil it. Add the chicken breasts and grill until golden brown with grill marks on both sides and cook through. Use an instant read thermometer set to 160˚F. Remove chicken and the internal temperature will rise a bit while resting. Rest for 5 minutes and slice thinly.
  4. Add the cooked drained wheat berries to the bowl with the celery/walnut mixture and toss to combine. Divide the baby spinach between serving plates and top with some of the wheat berry mixture. Top with the chicken slices and drizzle with remaining lemon juice. Serve!
Recipe by Thyme at http://thymefoodblog.com/2018/05/spring-in-boston-lemon-cumin-chicken-over-wheat-berries.html