Ginger Curry Chicken with Lentils and Leeks
pounds meaty chicken pieces
tablespoons curry powder
teaspoon sea salt or salt
tablespoons cooking oil
tablespoon grated fresh ginger
large leeks, halved lengthwise, rinsed, and sliced
small orange, cut in wedges
cup French lentils, rinsed and drained
14 ounce can reduced-sodium chicken broth
cup dry white wine (optional)
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.
Nutrition Facts(Ginger Curry Chicken with Lentils and Leeks)
- Per serving:
- 527 kcal cal.,
- 26 g fat
- (7 g sat. fat,
- 6 g polyunsaturated fat,
- 11 g monounsatured fat),
- 132 mg chol.,
- 409 mg sodium,
- 28 g carb.,
- 12 g fiber,
- 4 g sugar,
- 45 g pro.
- Percent Daily Values are based on a 2,000 calorie diet