Ingredients
3 lb. meaty chicken pieces
2 Tbsp. curry powder
1/2 tsp. sea salt or salt
2 Tbsp. grated fresh ginger
2 large leeks, halved lenghtwise, rinsed and sliced
1 small orange, cut in wedges
1 cup dry 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
Preparation
Skin chicken, if desired. Sprinkle with 1 tablespoon curry powder and salt. Brown, 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). Remove chiken; stir bok choy into lentil mixture. Use slotted spoon to serve.
