Ginger Curry Chicken with Lentils

By Jaymers

Ingredients

• 4 Boneless, skinless chicken breast
• 2 Tbsp. curry powder
• 1/2 tsp. sea salt and black pepper
• 2 Tbsp. cooking oil
• 2 Tbsp. grated fresh ginger
• 1/2 Tbsp crushed garlic
• 2 large leeks, halved lengthwise, rinsed, and sliced
• 1 small orange, cut in wedges
• 1 cup lentils, rinsed and drained
• 1 14-oz. can reduced-sodium chicken broth
• 1 cup dry white wine (optional)
• 7-8 heads baby bok choy (or baby spinach)

Preparation

Step 1

1. Sprinkle chicken with 1 tablespoon curry powder and salt/pepper.

2. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan.

3. Add ginger, garlic, leeks, orange wedges, and remaining curry powder.

4. Cook and stir 2 to 3 minutes or until leeks are tender.

5. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat.

6. Cook, covered, for 45 minutes or until chicken is tender and no longer pink (170 degrees F).

7. Remove chicken; stir bok choy into lentil mixture.

8. Use slotted spoon to serve.

Makes 4 to 6 servings.