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Ginger Curry Chicken with Lentils and Leeks

All by itself, the cooking liquid - chicken broth flavored with ginger, oranges, and leeks - would be a great soup recipe. Poultry, lentils, and bok choy make it a meal!

Ingredients

Meaty chicken pieces
2 tablespoons curry powder
1/2 teaspoon sea salt or salt
2 tablespoons extra virgin olive oil or coconut oil
1 tablespoon 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 ounce can reduced-sodium chicken broth
1 cup dry white wine (optional)
1 - 2 heads baby bok choy, separated into individual leaves

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

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.

Servings: 4 to 6

Per Serving: cal. (kcal) 527, Fat, total (g) 26, chol. (mg) 132, sat. fat (g) 7, carb. (g) 28, Monosaturated fat (g) 11, Polyunsaturated fat (g) 6, fiber (g) 12

Original recipe and image source: http://www.recipe.com/ginger-curry-chicken-with-lentils-and-leeks/

    

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