The fun with cooking never ends here in my lovely apartment. Today we have aromatic chicken with lots of spices and tons of flavor–this finally uses up lots of the leftover things like jalapenos and ginger that I had, so expect a change in pace as we move into the weekend (especially since it’s a Green City Market Saturday).
- 2 medium chicken breasts, cut into bite size pieces
- 1 jalapeno, seeds and ribs removed and sliced
- 1/2 white onion, diced very small
- 3 cloves garlic, diced
- 1 inch piece of fresh ginger, diced
- 2/3 cup dry kidney beans
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- Chicken stock
- Cilantro, to garnish
First step is to cook the kidney beans in water/chicken stock. Boil for 30-40 minutes until soft and drain. Heat on high some olive oil in a skillet, add the spices (plus salt and pepper) and sautee for a minute. Add the chicken and stir to coat with the spices. Add the garlic, ginger, onion, and jalapeno. Sautee for another minute.
Pour in enough stock to cover the chicken about halfway and stir. Reduce heat to medium-low and leave to cook for about 7 minutes. I wanted the sauce a little bit thicker so I stirred in two spoonfuls of corn starch. Stir in the kidney beans and leave to cook another five minutes. Turn off the heat and stir in the diced cilantro. Serve over rice or with flatbread. Spicy and yum!