Serving Size:1 chicken thigh, abou 11/2 cups spinach, about 2/3 cup lentil mixture
Chicken and Lentils in Apple-Curry Sauce
In a very large skillet with a tight-fitting lid heat olive oil over medium-high heat. Add chicken thighs; cook for 4 to 6 minutes or until golden brown, turning once. Transfer chicken to a plate and set aside.
Add onion to skillet; cook and stir over medium heat for 3 minutes. Stir in garlic and ginger; cook for 1 minute more. Stir in tomato paste, curry powder, garam masala, and salt. Mix well. Add chicken broth and lentils; return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Add apples to skillet. Cover and simmer about 10 minutes or until lentils are tender. Gradually stir in about 3 cups of the spinach. Divide remaining spinach among 4 shallow serving bowls. Add 1 chicken thigh to each bowl. Top with lentil mixture and if desired, yogurt.