Adapted from Milk Street. An alternate recipe can be found here.
Notes that are Bold and italicized are my alterations to the original recipe.
- 1 ½ pounds boneless, skinless, chicken thighs, cut into 2-inch chunks (bone-in also works but needs more cooking time)
- 2 ½ teaspoons kosher salt, divided
- 3/4 teaspoon freshly freshly grated black pepper, divided
- 3 tablespoons salted butter (I use 1 tablespoon olive oil + 1 tablespoon butter)
- 4 bunches scallions (1 bunch is plenty) thinly sliced, white and green parts used separately
- 2 tablespoons tomato paste
- 1/4 cup cilantro, chopped (optional)
- 1/4 cup flat-leaf parsley, chopped (optional)
- 1 tablespoon garam masala (I usually omit this or just add a pinch)
- 1½ teaspoons ground cardamom (I omit this)
- 1 teaspoon ground turmeric
- 2 (15-ounce) cans cannellini or other white beans (do not drain)
- 1 cup chicken broth
- 2 teaspoons grated lime zest
- 1/4 cup lime juice (approximately 2 limes)
- Pat the chicken dry. Cut chicken into 2-inch chunks.
- Season chicken with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
- In a large pot over medium-high heat, melt 1 tablespoon butter and 1 tablespoon oil.
- Add the chicken and scallion whites; cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
- Add:
- 2 TBSP tomato paste
- 1/4 cup cilantro
- 1/4 cup parsley
- 1 TBSP garam masala (if using)
- 1½ tsp cardamom (if using)
- 1.5 tsp kosher salt
- 1 tsp turmeric
- 1/2 tsp black pepper; cook, stirring constantly, until fragrant, 30 to 60 seconds.
- Add:
- 2 cans beans (including liquid)
- 1 cup chicken broth
- 2 tsp lime zest
- 1/4 cup lime juice; bring to a boil.
- Reduce to medium and cook, uncovered, stirring occasionally; adjust the heat as needed to maintain a simmer, until the chicken is cooked through, 5 to 7 minutes (or longer for extra tender chicken).
- Stir in the scallion greens, then cook another 2 minutes.
- Taste and season with salt and pepper.