Ginger Curry Chicken With Lentils and Leeks |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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All by itself, the cooking liquid - chicken broth flavored with ginger, oranges, and leeks - would be a great soup. Chicken, bok choy, and lentils make it a meal. Quick to throw together and not much attention needed after that. Recipe is from Better Homes and Gardens. Ingredients:
3 lbs chicken thighs |
2 tablespoons curry powder |
1/2 teaspoon sea salt or 1/2 teaspoon salt |
2 tablespoons cooking oil |
1 tablespoon 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 ounce) can reduced-sodium chicken broth |
1 cup dry white wine (optional) |
1 -2 head baby bok choy, separated into individual leaves |
Directions:
1. 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.
2. 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).
3. Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve.
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