G I N G E R C U R R Y
L E N T I L S
A ll by itself, the cooking liquid—chicken
broth fla v o re d w ith ginger, oranges, and
leeks—w ould be a g rea t soup. P oultry,
lentils, a n d bok choy m a ke it a m eal.
PREP: 25 MIN. COOK: 55 MIN.
3 lb. meaty chicken pieces
Tbsp. curry powder
tsp. sea salt or salt
Tbsp. grated fresh ginger
large leeks, halved lengthwise,
rinsed, and sliced
cupdry French lentils,
rinsed and drained
1 14-oz. can
Skin chicken, if
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.
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°F).
Remove chicken; stir bok choy into
lentil mixture. Use slotted spoon to serve.
EAC H SERVING
527 cal, 26 g fa t (7 gsa t.
fat), 132 mgchol, 409 m g sodium, 28gcarbo,
12 gfiber, 45 gpro. Daily Values: 27% vit. A ,
41% vit. C, 9% calcium, 29% iron. 0&
READYM ADE FLAVOR
Ready-to-use simmer sauces are
on the market. Flavors include
Scandinavian Dill Simmer Sauce by
Maine-based Good C
lean Food, $7,
Country Simmer Sauce with
Cabernet by Made in Napa
Valley, Tulocay& Co., $6.95;
888/627-2859. There are global-
inspired sauces as well, such as
Red Curry 10-Minute Simmer
Sauce from Thai Kitchen, $3.39;
With most simmer sauces, all
do is brown meat and/or
vegetables, pour on the sauce, and
cook until meat is tender.
SEPTEMBER 2008 BETTERHOMESANDGARDENS