Pink Beans with Chicken Breasts, Oranges & Walnuts

August 13, 2010

Warm spices and fresh oranges make this a perfect winter dish. Recipe from The Instant Bean by Sally and Martin Stone.

Makes 4 main-dish servings

  • 2 tablespoons olive oil
  • 2 whole skinless, boneless chicken breasts, cut into bite-size pieces
  • Salt and freshly ground pepper, to taste
  • 2 medium onions, finely chopped
  • 1 cup orange juice
  • 1 cup chicken broth
  • 2 tablespoons medium-dry sherry
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/2 cup raisins
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pink beans
  • 1/2 cup walnut pieces
  • 2 navel oranges, peeled, the sections cut free from the membranes
  • 2 tablespoons thinly sliced scallion greens
  1. In a large sauté pan or skillet, over moderately high heat, bring the oil to rippling.
  2. Add the chicken seasoned with salt and pepper and cook, stirring, until it just turns white, about 1 minute.
  3. With a slotted spoon, transfer the chicken to a plate and set aside.
  4. In the oil remaining in the pan, cook the onions, stirring, until golden, about 5 minutes.
  5. Reduce the heat to moderate and stir in the orange juice, broth, sherry, cinnamon, cardamom, cloves, and raisins and simmer, covered, for 10 minutes.
  6. Add the beans and simmer, covered, for 2 minutes or more.
  7. Add the reserved chicken pieces, walnuts, and orange sections and cook for another 5 minutes or until the chicken is just tender.
  8. Taste for seasoning, and add more salt and pepper if necessary.
  9. With a fork, mash some of the beans and stir to thicken the gravy.
  10. Sprinkle with the scallions and serve.
Posted in: Beans & Poultry, Recipes