Herb Garden Springtime Chili

Chili Nation—Jane and Michael Stern. If you do not have fresh herbs, then don’t bother with this recipe. Heat level is low.

• Ready In: 41 mins
• Serves: 6

Ingredients

• 2  tablespoons  chopped fresh marjoram
• 1⁄4 cup  snipped fresh chives
• 1⁄2 cup  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh oregano
• 1⁄4 cup  chopped fresh basil
• 1  cup  canned  tomatillo
• 1 (4 1/2ounce) can mild green chilies
• 3⁄4 cup chicken broth
• 3  garlic cloves, minced
• 1⁄3 cup  chopped scallion
• 2  tablespoons  vegetable oil
• 2  lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1⁄2 tablespoon sugar
• 1⁄4 teaspoon  green  jalapeno powder (penderys.com)
•  salt, to taste
• 1  tablespoon masa harina (dissolved in 1/4 c. water)
•  boiled small spring potato

Directions

1. In a food processor or blender, combine the marjoram, chives, parsley, oregano, basil, tomatillos, green chilies, and chicken broth.
2. Pulse until the mixture is a very coarse puree, not smooth; set aside.
3. In a big skillet, saute the garlic and scallions in the oil until soft.
4. Add in the chicken; sprinkle in the sugar and brown the chicken well.
5. Add in the herb puree and jalapeno powder.
6. Cook over low heat for 7 minutes.
7. Taste and add salt as needed.
8. Stir in the masa harina mixture and cook for 4 minutes, until thickened.
9. Serve with boiled small spring potatoes.