2 large leeks, halved lenthwise, rinsed, and sliced
1 French lentils, rinsed and drained
1 14-oz. can reduced-sodium chicken broth
1 cup dry white wine
1 to 2 heads baby bok choy, separated into individual leaves
1 small orange cut into wedges
Instructions
Skin chicken, if desired. Sprinkle chicken with 1 Tbspn. curry powder and salt. Brown chcken 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 nolonger pink
Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve.
Originally Submitted
7/28/2010
0 Out of 5 from
0 reviews
You can add this Ginger Curry Chicken with Lentils and Leeks recipe to your own private DesktopCookbook.