This recipe incorporates some of my favorite flavors and sounded absolutely delicious. Oh, and I was not disappointed! Really, this was delicious and definitely something I will make again. Are you in fall weather and need a tasty stew to warm you up? Make this! Again and again.
3 pounds of skinless chicken legs & thighs
2 tablespoons of curry powder
1/2 tablespoon of salt
2 tablespoons of canola oil
1 tablespoon of fresh grated ginger
1 large onion, diced
1 orange, cut into wedges
1 cup of dry small lentils, rinsed & drained
1 3/4 cups of chicken broth
1 cup of dry white wine
4 cups of bok choy
1. Sprinkle chicken with 1 tablespoon of curry powder and salt. Brown chicken pieces in a Dutch oven, in hot oil, over medium high heat. Remove chicken from pan.
2. Add ginger, onions, orange wedges and remaining curry powder. Cook and stir 3 minutes. Stir in lentils, broth and wine. Return chicken to pan. Bring to boiling, reduce heat. Cook, covered for 55 to 60 minutes or until chicken is tender.
3. Remove from heat, place bok choy over top and cover. Steam bok choy 5-10 minutes. Discard orange wedges.
Yield: Serves 4-6
Source: Adapted from Better Homes & Gardens