Sweet and Spicy Chicken and White Bean Stew

Ingredients

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

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly.
3. Add onion; saut 8 minutes or until tender.
4. Add chili powder, turmeric, and coriander; cook 30 seconds.
5. Add beans and chicken; stir to coat.
6. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender.
7. Serve with cilantro.
8. 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
9. 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