Ginger Curry Chicken with Lentils and Leeks
- 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