Ginger Curried Chicken with Leeks and Lentils

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

Serves 2-3

The Ingredients:

1 1/2 pounds meaty chicken pieces

2 Tbsp curry powder

1/2 tsp salt

2 Tbsp olive oil

1 Tbsp fresh ginger, minced 

2 leeks, halved lengthwise
1 tangerine, cut into wedges
1 cup lentils
1 1/2 cup chicken broth
1 cup white wine


The Process
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.

Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to a boil. Reduce to a simmer, cover and cook for 55 to 60 minutes or until chicken is tender and no longer pink.

Remove the chicken to a serving platter.  Serve along side lentils.