WHAT’S COOKING
G I N G E R C U R R Y
CHICKEN
WITH
L E N T I L S
AND LEEKS
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
2
Tbsp. curry powder
Yz
tsp. sea salt or salt
2
Tbsp.cookingoil
1
Tbsp. grated fresh ginger
2
large leeks, halved lengthwise,
rinsed, and sliced
-
1
small orange,cut
in wedges
1
cupdry French lentils,
W
rinsed and drained
1 14-oz. can
reduced-sodium
chicken broth
1
cupdrywhite
wine (optional)
1
to
2heads baby
bokchoy,
separated
into individual
leaves
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°F).
3
.
Remove chicken; stir bok choy into
lentil mixture. Use slotted spoon to serve.
MAKES4 TO
6
SERVINGS.
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,
goodcleanfood.com,
and W
ine
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;
thaikitchen.com.
With most simmer sauces, all
do is brown meat and/or
vegetables, pour on the sauce, and
cook until meat is tender.
186
SEPTEMBER 2008 BETTERHOMESANDGARDENS
