3 pounds meaty chicken pieces = I used 2 lbs, almost 1 kg.
2 tablespoons curry powder (thanks care package)
1/2 teaspoon sea salt or salt
2 tablespoons cooking oil
1 tablespoon grated fresh ginger = I used powder, 1/2 tsp. (thanks care package)
2 large leeks, halved lengthwise, rinsed, and sliced
1 small orange, cut in wedges = Nectarine instead
1 cup French lentils, rinsed and drained
1 14 ounce can reduced-sodium chicken broth
1 cup dry white wine (optional)
1 – 2 heads baby bok choy, separated into individual leaves = Used regular cabbage
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. Makes 4 to 6 servings.
Also had a regular salad with Italian dressing (thank you care package) and made a form of tortillas/naan. Which was simply 1/2 tsp baking powder (thanks care package), 1 tsp salt, and 2 cups flour. Mixed with 2 tbsp oil and 3/4 cup milk. Kneaded, rested for 20 min, separated until 8 pieces, rested under damp cloth 8 min, rolled out, and quickly cooked on each side about 30 sec on a hot burner.