30 Minute Cardamom-Lime Chicken and White Beans

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 (to raise smoke point I use 1 tablespoon olive oil + 2 tablespoons 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 beans (do not drain)
• 1 cup chicken broth
• 2 teaspoons grated lime zest
• 1/4 cup lime juice (approximately 2 limes)

---

1. Pat the chicken dry. Cut chicken into 2-inch chunks.
2. Season chicken with 1 teaspoon kosher salt and 1/4 teaspoon pepper.
3. In a large pot over medium-high heat, melt butter and 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.
4. Add the tomato paste, cilantro, parsley, garam masala, cardamom, kosher salt, and turmeric; cook, stirring constantly, until fragrant, 30 to 60 seconds.
5. Add beans (including liquid), chicken broth, lime zest, and lime juice; bring to a boil.
6. 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).
7. Stir in the scallion greens, then cook another 2 minutes.
8. Taste and season with salt and pepper.