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.
Recipe from Better Homes and Gardens
3 pounds meaty chicken pieces
2 tablespoons curry powder
1/2 teaspoon sea salt or salt
2 tablespoons cooking oil
1 tablespoon grated fresh ginger
2 large leeks, halved lengthwise, rinsed, and sliced
1 small orange, cut in wedges
1 cup French lentils, rinsed and drained
1 14 ounce can reduced-sodium chicken broth
1 cup dry white wine (optional)
1 - 2 heads baby bok choy, separated into individual leaves
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.
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