30 Minute Cardamom-Lime Chicken and White Beans

Adapted from Milk Street. An alternate recipe can be found here.

Ingredients

Notes that are Bold and italicized are my alterations of the original recipe.

  • 1 1/2pounds boneless, skinless, chicken thighs, cut into 2 inch chunks (bone-in also works but needs more cooking time)
  • 2 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly freshly grated black pepper, divided
  • 3 tablespoons salted butter
  • 4 bunches scallions (2 bunches are 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)
  • 1.1/2 teaspoons ground cardamom (I omit this – too strong of a flavor for me)
  • 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)

Instructions

  1. Pat the chicken dry. Cut chicken into 2-inch chunks.
  2. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
  3. In a large pot over medium-high heat, melt 3 tablespoons butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
  4. Add the following and cook, stirring constantly, until fragrant, 30 to 60 seconds:
    • 2 tablespoons tomato paste
    • 1/4 cup cilantro, chopped (optional)
    • 1/4 cup flat-leaf parsley, chopped (optional)
    • 1 tablespoon garam masala (I omit this)
    • 1.5 teaspoons ground cardamom (I omit this)
    • 1 teaspoon ground turmeric
  5. Add, and bring to a boil:
    • Beans (with all the liquid)
    • 1 cup chicken broth
    • 2 teaspoons lime zest
    • 1/4 cup lime juice
  6. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes.
  7. Stir in the scallion greens, then cook another 2 minutes.
  8. Taste and season with salt and pepper.

30 Minute Cardamom-Lime Chicken and White Beans

Main Course, dinner
By Milk Street Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes

Ingredients

  • 2 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly free grated black pepper, divided
  • 3 tablespoons salted butter (or oil)
  • 4 bunches scallions (2 bunches are 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 use just a pinch)
  • 1.1/2 teaspoons ground cardamom (I omit this – too strong of a flavor for me)
  • 1 teaspoon ground turmeric
  • 2 (15-ounce) cans cannellini beans, undrained
  • 1 1/2 cups chicken broth
  • 2 teaspoons grated lime zest
  • 1/4 cup lime juice (approximately 2 limes)

Instructions

1

Pat the chicken dry. Cut chicken into 2-inch chunks.

2

Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper.

3

In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then 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, and garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, until fragrant, 30 to 60 seconds.

5

Add the beans, along with all the liquid from the can, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, 5 to 7 minutes.

6

Stir in the scallion greens and cook another 2 minutes.

7

Taste and season with salt and pepper.

Notes

Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.

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    ALL RECIPES – Janine's Recipes
    August 19, 2020 at 5:14 pm

    […] 30 Minute Cardamom-Lime Chicken and White Beans […]

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