• 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
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Ingredients

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Directions

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  • 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.

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  • 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).

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  • Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

Nutrition Facts

527 calories; 26 g total fat; 7 g saturated fat; 6 g polyunsaturated fat; 11 g monounsaturated fat; 132 mg cholesterol; 409 mg sodium. 766 mg potassium; 28 g carbohydrates; 12 g fiber; 4 g sugar; 45 g protein; 1312 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 198 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 5 mg iron;

Reviews

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