Ginger Curry Chicken with Lentils and Leeks

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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Servings: 4 to 6
Prep Time: 25 mins
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Ingredients
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    3   pounds 
    meaty chicken pieces
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    2   tablespoons 
    curry powder
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    1/2  teaspoon 
    sea salt or salt
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    2   tablespoons 
    cooking oil
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    1   tablespoon 
    grated fresh ginger
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    2   large 
    leeks, halved lengthwise, rinsed, and sliced
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    1   small 
    orange, cut in wedges
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    1   cup 
    French lentils, rinsed and drained
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    1  14  ounce can 
    reduced-sodium chicken broth
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    1   cup 
    dry white wine (optional)
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    1 - 2   heads 
    baby bok choy, separated into individual leaves

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 527, Fat, total (g) 26, chol. (mg) 132, sat. fat (g) 7, carb. (g) 28, Monosaturated fat (g) 11, Polyunsaturated fat (g) 6, fiber (g) 12, sugar (g) 4, pro. (g) 45, vit. A (IU) 1311.94, vit. C (mg) 24.21, Thiamin (mg) 0.4, Riboflavin (mg) 0.29, Niacin (mg) 12.64, Pyridoxine (Vit. B6) (mg) 0.9, Folate (µg) 197.56, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 409, Potassium (mg) 766, calcium (mg) 90.87, iron (mg) 5.22, Percent Daily Values are based on a 2,000 calorie diet
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