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- 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 - 2 heads baby bok choy, separated into individual leaves
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.
- Servings Per Recipe 4,
- cal. (kcal) 527,
- Fat, total (g) 26,
- chol. (mg) 132,
- sat. fat (g) 7,
- carb. (g) 28,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 6,
- fiber (g) 12,
- sugar (g) 4,
- pro. (g) 45,
- vit. A (IU) 1312,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 198,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 409,
- Potassium (mg) 766,
- calcium (mg) 91,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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