ingredients
2 tablespoons olive oil
6 skinless, boneless chicken thighs
1 large onion, halved and thinly sliced
4 cloves garlic, minced
1 tablespoon finely shredded fresh ginger
2 tablespoons tomato paste
1 tablespoon mild curry powder
1 teaspoon garam masala
1/2 teaspoon salt
3 cups reduced-sodium chicken broth
1 1/2 cups lentils, rinsed and drained
3 red and/or green cooking apples, cored and cut into 1-inch pieces
2 5 ounce packages baby spinach (8 to 10 cups)
Plain yogurt (optional)
directions
In a very large skillet with a tight-fitting lid heat olive oil over medium-high heat. Add chicken thighs; cook for 4 to 6 minutes or until golden brown, turning once. Transfer chicken to a plate and set aside.
Add onion to skillet; cook and stir over medium heat for 3 minutes. Stir in garlic and ginger; cook for 1 minute more. Stir in tomato paste, curry powder, garam masala, and salt. Mix well. Add chicken broth and lentils; return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Add apples to skillet. Cover and simmer about 10 minutes or until lentils are tender. Gradually stir in about 3 cups of the spinach. Divide remaining spinach among 4 shallow serving bowls. Add 1 chicken thigh to each bowl. Top with lentil mixture and if desired, yogurt.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 436, Fat, total (g) 10, chol. (mg) 108, sat. fat (g) 2, carb. (g) 49, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 19, sugar (g) 13, pro. (g) 38, vit. A (IU) 3251.06, vit. C (mg) 24.08, Thiamin (mg) 0.56, Riboflavin (mg) 0.37, Niacin (mg) 8.77, Pyridoxine (Vit. B6) (mg) 0.89, Folate (µg) 337.16, Cobalamin (Vit. B12) (µg) 0.8, sodium (mg) 658, Potassium (mg) 1070, calcium (mg) 120, iron (mg) 7.3, Percent Daily Values are based on a 2,000 calorie diet