Sweet and Spicy Chicken and White Bean Stew

By á-4131

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

Details

Servings 4

Preparation

Step 1

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.

Nutritional Information
Amount per serving

Calories: 364
Calories from fat: 29%
Fat: 11.7g
Saturated fat: 3.7g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 2.8g
Protein: 27.3g
Carbohydrate: 37.5g
Fiber: 6.7g
Cholesterol: 49mg
Iron: 3.8mg
Sodium: 544mg
Calcium: 82mg