You'll Need: 1-2 Tbsp olive oil, ½ white onion (thinly sliced), 1 Tbsp garlic, finely diced (about 3 cloves), 1 Tbsp fresh ginger (peeled, finely diced), 2 Tbsp olive oil, 2.5 pounds skinless, boneless chicken breast and thighs (halved into 2” pieces)*, 1/2 tsp salt, 1/4 tsp black pepper, 16 oz can white beans (drained), 16 oz can garbanzo beans (drained), 2 cups chicken stock, 1 cup fresh mango (sliced, about 1 mango), 1 cup fresh pineapple (sliced), Pinch chili powder, Pinch cinnamon, 1 tsp fresh thyme (leaves removed from stems, for garnish)
How to Prepare: Heat olive oil in deep, large saute pan (needs to have a tight fitting lid). Add onions, garlic and ginger and saute on medium heat until softened (about 2-3 minutes). Remove this mixture and set aside. Add remaining olive oil to saute pan and allow it to get hot. Add chicken to saute pan in one layer (spaced evenly apart). Sear one side of chicken and then flip to sear other side (about 2-3 minutes per side). Add the salt and pepper to chicken as it's evenly layered in pan. Add beans, onion mixture, mangos, pineapples and chicken stock to pan. Bring liquid to boil. Once it's boiling, reduce heat to simmer and place lid on pan. Simmer for about 25-35 minutes. At last 5 minutes, incorporate the pinch of chili powder and cinammon. You can plate the chicken on a tray and pour the sauce and fruit over the chicken. Or, you can remove the chicken from the pan and place the sauce and fruit into a heat-safe bowl and puree with an immersion blender. Pour the blended mixture onto a serving platter and evenly place the chicken on top. Evenly sprinkle with the thyme.
* Note, you can cut the chicken breast and thighs into 2" pieces, or use the breast and thigh pieces whole. You can also use chicken pieces with the bone in, or use boneless. I recommend using skinless chicken.
Another option: You can place the chicken atop some delicious rice with toasted pine nuts and coconut. For the rice recipe, click here: Jasmine Rice Note, I use a grainier, darker rice in this photo... but you can use whichever rice you like. Cook according to rice instructions. Or, you can place the chicken atop the blended pineapple-mango-bean mixture (after you've placed it in the immersion blender).
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