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. Chicken, bok choy, and lentils make it a meal. Quick to throw together and not much attention needed after that. Recipe is from Better Homes and Gardens.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 3  lbs chicken thighs
• 2  tablespoons curry powder
• 1⁄2 teaspoon sea salt or 1⁄2 teaspoon salt
• 2  tablespoons  cooking 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  head baby bok choy, separated into individual leaves

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.