Sweet and Spicy Chicken and White Bean Stew

Ingredients

• 2 tablespoons canola oil
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 3 garlic cloves, minced
• 2 cups finely chopped onions
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground coriander

• 1 (15 1/2 ounce) can cannellini beans or other white beans, undrained
• 3/4 lb boneless chicken breast half, 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 1/2 ounce) can fire-roasted diced tomatoes, undrained

• 1 (8 ounce)  baking potatoes, cut into 1/2-inch cubes
• 1/4 cup chopped fresh cilantro

Directions

1. 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.