Rating: 4 stars
26 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
  • 26 Ratings

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
55 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • 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

527 calories; fat 26g; cholesterol 132mg; saturated fat 7g; carbohydrates 28g; mono fat 11g; poly fat 6g; insoluble fiber 12g; sugars 4g; protein 45g; vitamin a 1311.9IU; vitamin c 24.2mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 12.6mg; vitamin b6 0.9mg; folate 197.6mcg; vitamin b12 0.4mcg; sodium 409mg; potassium 766mg; calcium 90.9mg; iron 5.2mg.