Ginger Curry Chicken With Lentils and Leeks

Name: Ginger Curry Chicken With Lentils and Leeks
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 3 lbs chicken thighs; 2 tablespoons curry powder; 1/2 teaspoon sea salt or 1/2 teaspoon 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 head baby bok choy, separated into individual leaves

Submitted by Pinay0618

"All by itself, the cooking liquid -- chicken broth flavored with ginger, oranges, and leeks -- would be a great soup. Chicken, bok choy, and lentils make it a meal. Quick to throw together and not much attention needed after that. Recipe is from Better Homes and Gardens."

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 4-6

ingredients

3 lbs chicken thighs
2 tablespoons curry powder
¹⁄₂ teaspoon sea salt or 1/2 teaspoon 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 head baby bok choy, separated into individual leaves

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.
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.