Sweet and Spicy Chicken and White Bean Stew

Sweet Jezebel's Note:

Recipe is from Cooking Light magazine.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons canola oil
• ½ teaspoon ground cardamom
• 1⁄8; teaspoon ground cloves
• 3 garlic cloves , minced
• 2 cups finely chopped onions
• ½ teaspoon chili powder
• ¼ teaspoon ground turmeric
• ½ teaspoon ground coriander
• 1 (15 ½ ounce) can cannellini beans or 1 (15 ½ ounce) can other white beans , undrained
• ¾ lb boneless chicken breast half , cut into bite-sized pieces
• 1 cup light coconut milk
• ½ cup water
• 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
• 1 (14 ½ ounce) can fire-roasted diced tomatoes , undrained
• 1 (8 ounce) baking potatoes , cut into 1/2-inch cubes
• ¼ cup chopped fresh cilantro

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.