Savory, sour, unusual and wonderful
There's a decent amount of prep here, followed by a pretty quick cook. So be ready for that.
- Season the chicken thighs with salt and pepper, set aside.
- Thinly slice the scallions, putting the whites into one bowl and all the greens in another.
- Drain the cannelini beans, saving the juices in a separate bowl.
- In one little dish, squeeze out 2 tablespoons of tomato paste. In another, combine the garam masala, cardamom, and turmeric, plus 1 1/2 teaspoons of salt and a generous amount of black pepper.
- Squeeze a quarter-cup of lime juice.
- Measure out the butter and put it into a Dutch oven.
- Now that the chicken is seasoned, cut it into big old 2-inch chunks.
- Melt the butter over medium-high heat, and add the chicken chunks and the white parts of the scallions once the butter is good and hot. Cook for 3-5 minutes, until things start to brown.
- Now the spices. Add the dish of tomato paste and the dish of spices, let bloom for about a minute.
- Drown everything in the bean juice, about a cup of chicken broth (might need more, just to keep things floating), and the lime juice. As it comes to a boil, grab all those limes you juiced and zest liberally into the pot.
- Cook for a few minutes, until the chicken is done.
- Add the beans and the green parts of the scallions, and cook just long enough for everything to warm up.
- Season to taste.
Submitted by: Joel
Thanks to: Milk Street