24 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 3 Rating Star 4
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 24 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.

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Ingredients

Directions

  • 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.

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Nutrition Facts

527 calories, 26 g fat (7 g saturated fat, 6 g polyunsaturated fat, 11 g monounsaturated fat), 132 mg cholesterol, 409 mg sodium, 28 g carbohydrates, 12 g fiber, 4 g sugar, 45 g protein.

Reviews

24 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 8
  • 3 Rating Star 4
  • 1 Rating Star 2
  • 2 Rating Star 2