2 lrg. leeks, halved lengthwise, rinsed, and sliced
1 sm. orange, cut in wedges
1 cup dry french lentils, rinsed and drained
1 (14 oz) can chicken broth
1 cup dry white wine (optional)
1 to 2 heads baby bok choy seperated into individual leaves
Instructions
Skin chicken if desired. Sprinkle chicken with 1 tbsp. curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-qt. dutch oven in hot oil over med.-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 min. 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 min. or until chicken is tender and no longer pink.
Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve.
Originally Submitted
2/11/2009
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