Ginger Curry Chicken with Lentils and Leeks Recipe
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All by itself, the cooking liquid--chicken broth flavored with ginger, oranges, and leeks--would be a great soup recipe. Poultry, lentils, and bok choy make it a meal.
Ingredients
- 3 lb. meaty chicken pieces
- 2 Tbsp. curry powder
- 1/2 tsp. sea salt or salt
- 2 Tbsp. cooking oil
- 1 Tbsp. grated fresh ginger
- 2 large leeks, halved lengthwise, rinsed, and sliced
- 1 small orange, cut in wedges
- 1 cup French lentils, rinsed and drained
- 1 14-oz. can reduced-sodium chicken broth
- 1 cup dry white wine (optional)
- 1 to 2 heads baby bok choy, separated into individual leaves
- Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
- Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F).
- Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.
- Calories 527, Total Fat 26 g, Saturated Fat 7 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 6 g, Cholesterol 132 mg, Sodium 409 mg, Carbohydrate 28 g, Total Sugar 4 g, Fiber 12 g, Protein 45 g. Daily Values: Vitamin C 41%, Calcium 9%, Iron 29%.
- Percent Daily Values are based on a 2,000 calorie diet
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