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Hi....
We had this for dinner last night and it was delicious! The only thing that I changed is that I used fresh spinach instead of baby bok choy....but only because I had the spinach on hand. I am sure the bok choy would be wonderful too!
Enjoy,
hugs,
peg
Ginger Curry Chicken with Lentils and Leeks
Prep: 25 min.
Cook: 55 min.
Ingredients
3 lb. meaty chicken pieces
2 Tbsp. curry powder
1/2 tsp. sea salt or salt
2 Tbsp. cooking oil
1 Tbsp. 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-oz. can reduced-sodium chicken broth
1 cup dry white wine (optional)
1 to 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.
Recipe Source:
http://www.bhg.com/recipe/chicken/ginger-curry-chicken-with-lentils-and-leeks/
We had this for dinner last night and it was delicious! The only thing that I changed is that I used fresh spinach instead of baby bok choy....but only because I had the spinach on hand. I am sure the bok choy would be wonderful too!
Enjoy,
hugs,
peg
Ginger Curry Chicken with Lentils and Leeks
Prep: 25 min.
Cook: 55 min.
Ingredients
3 lb. meaty chicken pieces
2 Tbsp. curry powder
1/2 tsp. sea salt or salt
2 Tbsp. cooking oil
1 Tbsp. 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-oz. can reduced-sodium chicken broth
1 cup dry white wine (optional)
1 to 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.
Recipe Source:
http://www.bhg.com/recipe/chicken/ginger-curry-chicken-with-lentils-and-leeks/