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Ginger Curry Chicken with Lentils and Leeks

Makes: 4 to 6 servings
Prep 25 mins Cook 55 mins to 1 hr
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 - 2  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)
  • 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 (g) 198,
  • Cobalamin (Vit. B12) (g) 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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