Sweet and Spicy Chicken and White Bean Stew
Photography: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross; 
"Lemongrass lends a hint of citrus to this stew." —Lindsay Weiss, Overland Park, KS
| Servings:4 servings (serving size: 1 3/4 cups stew and 1 tablespoon cilantro) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 tablespoons canola oil
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 3 garlic cloves, minced
- 2 cups finely chopped onion
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 (15.5-ounce) can cannellini beans or other white beans, undrained
- 3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
- 1 cup light coconut milk
- 1/2 cup water
- 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (8-ounce) baking potato, cut into 1/2-inch cubes
- 1/4 cup chopped fresh cilantro
- carbohydrate:37.5 g
- sodium:544 mg
- fat:11.7 g
- calories from fat:29 %
- mono fat:4.4 g
- calories:364
- poly fat:2.8 g
- saturated fat:3.7 g
- iron:3.8 mg
- calcium:82 mg
- protein:27.3 g
- cholesterol:49 mg
- fiber:6.7 g
directions
1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.
Wine note: With its layered spices and distinctly Asian ingredients, this chicken and bean stew finds its match in an off-dry riesling like Blue Fish Sweet Riesling 2007 ($11) from Germany. The wine's peachy, tropical sweetness nicely balances the heat of the dish, while its vibrant acidity cuts through the richness of coconut milk. —Jeffery Lindenmuth
