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Cardamom-Lime Chicken and White Beans

4 Servings

30 minutes

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Our inspiration for this hearty braise was the chive and white bean braise from “Cooking in Iran” by Najmieh Batmanglij. Our simplifications involved swapping canned white beans for dried and substituting easy-to-find ingredients for more traditional ones (such fresh lime zest for dried Persian limes). And yes, four bunches of scallions is correct—they infuse every bit of the braise with allium pungency while also lending it color. The scallions do need to be thinly sliced, but they don't have to be perfectly uniform. And remember to keep the green parts separate from the white parts, as they're added at different times. Serve the stew with rice, roasted potatoes or warmed flatbread.




Don't forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.

30 minutes


  • pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch chunks

  • Kosher salt and ground black pepper


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Cindy M.
May 28, 2024
Made exactly as wrtten and would not change a thing.
Joelle G.
July 8, 2023
Have made many times. Sometimes with more chicken and no beans.
Everyone loves this. Once you chop the scallions it is done in no time. Add more meat and leave out beans also very good.
Jennifer V.
September 13, 2022
Beautiful flavors.
Suzanne L.
July 11, 2022
My Go To Milk Street recipe
Everyone I have made this recipe for raves about it. I now make sure I serve it with some fresh sourdough bread to mop up the yummy sauce. Incredible depth of flavor for a “comfort” dish.
Amy B.
June 1, 2022
Fantastic and super flavorful!
Made exactly as described - tons of flavor. Would do one can of cannellini, and watch the salt! I added as much as called for and it was a little in the salty side.
DonPaul N.

I made this for dinner last night and it was excellent. It is full flavored and has the depth that is often missing in middle eastern recipes online. It will be my new comfort food and is easy to make.

Adrienne Q.

Needs a bit of something. Perhaps a 1/2 tsp of chili flakes with the spices. Did add in bowl and a bit better.

Doug F.

Super fast meal that was a hit with all the kids. I enjoyed the flavors and all the green onions and lime zest really made the dish. Served it with rice and tortillas. Tasted even better the next day.

Larry M.

I put a couple of tbs. of harissa in mine. Superb

Gabrielle A.

I made this for dinner tonight and this was a hit! Comes together quickly and has bright, rich, sultry flavors. I’m even more excited for tomorrow’s leftovers as I think the flavors will continue to deepen. I made it exactly according to the recipe, and it’s perfect as is; doesn’t need the addition of anything. I’m going to make some home made flat bread (naan) to serve alongside it tomorrow.

Vanessa M.

I have whole green and black cardamom pods. Which ones should I grind for this dish?

Lynn C.

Hi Vanessa -

Use your green cardamom. It has the floral, sweet-peppery flavor we are looking for here. Black cardamom is smoky and has an almost menthol flavor that probably would overpower the more delicate ingredients here.

The Milk Street Team

Rachel B.

I happen to have dried Persian limes; how would you adapt the recipe to use the dried limes?

Rachel B.

If I want to use Persian dried limes, how would you recommend adapting the recipe?

Lynn C.

Hi Rachel -

Since we developed this recipe as an easy-to-make Tuesday Night Dinner, we didn't test the final recipe with dried limes, which most readers wouldn't be able to find, so we can't offer a substitution amount. Feel free to experiment and let us know how it works out!

The Milk Street Team

Elaine B.

I made this last night and it was outstanding! It will become a regular in our house. I'm thinking it could easily be made vegetarian by using firm tofu and vegetable broth in place of the chicken/chicken broth, which only matters to my vegetarian guests, but nice to be able to make this for them. I served it with roasted potatoes but the dish really didn't need them; next time I'll make garlic bread to mop up the sauce.