Ginger Curry Chicken With Lentils And Leeks

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 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 wine (optional)
• 1 -2 head baby bok choy, separated into individual leaves

Recipe

• 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.