Sweet and Spicy Chicken and White Bean Stew

"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)

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

Nutritional Information

Calories:

364 (29% from fat)

Fat:

11.7g (sat 3.7g,mono 4.4g,poly 2.8g)

Protein:

27.3g

Carbohydrate:

37.5g

Fiber:

6.7g

Cholesterol:

49mg

Iron:

3.8mg

Sodium:

544mg

Calcium:

82mg