Sweet and Spicy Chicken and White Bean Stew

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
"Lemongrass lends a hint of citrus to this stew." —Lindsay Weiss, Overland Park, KS

Yield:

4 servings (serving size: 1 3/4 cups stew and 1 tablespoon cilantro)

Recipe from

Nutritional Information

Calories 364
Caloriesfromfat 29 %
Fat 11.7 g
Satfat 3.7 g
Monofat 4.4 g
Polyfat 2.8 g
Protein 27.3 g
Carbohydrate 37.5 g
Fiber 6.7 g
Cholesterol 49 mg
Iron 3.8 mg
Sodium 544 mg
Calcium 82 mg

Ingredients

2 tablespoons canola oil
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
3 garlic cloves, minced
2 cups finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 (15.5-ounce) can cannellini beans or other white beans, undrained
3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 cup light coconut milk
1/2 cup water
1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1 (8-ounce) baking potato, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro

Preparation

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.

Wine note: With its layered spices and distinctly Asian ingredients, this chicken and bean stew finds its match in an off-dry riesling like Blue Fish Sweet Riesling 2007 ($11) from Germany. The wine's peachy, tropical sweetness nicely balances the heat of the dish, while its vibrant acidity cuts through the richness of coconut milk. —Jeffery Lindenmuth

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lindsay Weiss, Overland Park, KS,

November 2008