Ginger Curry Chicken with Lentils and Leeks

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.

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15 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 55 mins to 1 hr
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Ginger Curry Chicken with Lentils and Leeks
Ingredients
3
pounds meaty chicken pieces
2
tablespoons curry powder
1/2
teaspoon sea salt or 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
heads 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. 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
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