Sweet and Spicy Chicken and White Bean Stew
You can never have too many main course recipes, so give Sweet and Spicy Chicken and White Bean Stew a try. One portion of this dish contains approximately 28g of protein, 13g of fat, and a total of 402 calories. This gluten free and dairy free recipe serves 4. It will be a hit at your Autumn event. If you have canolan oil, canned tomatoes, water, and a few other ingredients on hand, you can make it. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert.
Heat oil in a Dutch oven over medium-high heat.
Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly.
Add onion; saut 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.
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 ($1
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