This recipe caught my eye for the combination of curry, leeks and oranges. I was very excited. And about halfway through I realized I could have sent the dish a little more through the roof had I vamped on the curry powder instead of relying on the turmeric-heavy store blend. In the end, the lentils sort dominated the dish. And the citrus didn't add as much as I had hoped.
So lesson learned...better curry powder and orange juice instead of wine.
Still, this was a satisfying dish.
adapted from BHG
1 1/2 pounds meaty chicken pieces
2 Tbsp curry powder
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp fresh ginger, minced2 leeks, halved lengthwise
1 tangerine, cut into wedges
1 cup lentils
1 1/2 cup chicken broth
1 cup white wine
In a gallon zip top bag, toss chicken with salt and 1 Tbsp of the curry powder. Heat oil in a heavy bottomed pot over medium- high heat. Add the chicken and brown on both sides. Remove from pot. Add ginger, leeks, tangerine wedges, and remaining curry powder. Saute for 2 to 3 minutes or until leeks are tender and ginger is fragrant.
Remove the chicken to a serving platter. Serve along side lentils.