• 6servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 lb. meaty chicken pieces

  2. 2 Tbsp. curry powder

  3. 1/2 tsp. sea salt or salt

  4. 2 Tbsp. cooking oil

  5. 1 Tbsp. grated fresh ginger

  6. 2 large leeks, halved lengthwise, rinsed, and sliced

  7. 1 small orange, cut in wedges

  8. 1 cup French lentils, rinsed and drained

  9. 1 14-oz. can reduced-sodium chicken broth

  10. 1 cup dry white wine

  11. 1 to 2 heads baby bok choy, separated into individual leaves

Instructions Jump to Ingredients ↑

  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.


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