Chicken & Lentils in Apple-Curry Sauce

Ingredients

• 2 Tbsp olive oil

• 6 skinless, boneless chicken thighs

• 1 tsp ground ginger

• 1 Tbsp gluten-free tomato paste

• 1 Tbsp mild gluten-free curry powder

• 1 tsp salt

• 1 tsp garam masala

• 3 cups reduced-sodium gluten-free chicken broth

• 1 ½ cups lentils, rinsed and drained

• 3 medium red and/or green cooking apples, cored and cut into 1-inch pieces

• 2 (5-oz) packages fresh baby spinach

Optional no-allium flavor boosters:

• ½–1 tsp turmeric

• ½ tsp smoked paprika

• 1 bay leaf (remove before serving)

Instructions

1. Brown the Chicken:

   
   

   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side until browned. Remove and set aside.

   
   

2. Build the Flavor Base:

   
   

   Reduce heat to medium. Add the tomato paste and cook for 1 minute, stirring.

   
   

   Sprinkle in ground ginger, curry powder, salt, and garam masala; stir to coat the chicken drippings and toast the spices lightly.

   
   

3. Simmer:

   
   

   Pour in the chicken broth and stir in the lentils. Return the chicken to the pan. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.

   
   

4. Add Apples & Spinach:

   
   

   Add the chopped apples, cover, and cook about 10 minutes longer, until lentils are tender.

   
   

   Stir in about half the spinach to wilt.

   
   

5. Serve:

   
   

   Place the remaining fresh spinach into bowls and spoon the chicken-and-lentil mixture over the top.