This recipe is adapted from one I found in Canadian Living. It takes a bit of time to prep, but its well worth it in the end! Cilantro and lime are optional.
1/4 cups (300 mL) dried navy beans
1 tbsp (15 mL) cumin
1 tbsp (15 mL) coriander
2 onions, quartered
4 cloves garlic (unpeeled)
1/4 cups (60 mL) vegetable oil
12 jalapenos peppers
2 tsp (10 mL) dried oregano
2 tsp (10 mL) salt
3 lb (1.5 g) chicken thighs, skinless
1/4 cup (60 mL) chopped fresh coriander (cilantro)
Boil beans in 4 cups/1 L water for 2 minutes; remove from heat, cover and let stand for 1 hour. (Or soak over night)
In saucepan, cover beans with 4 cups (1 L) fresh cold water; bring to boil. Reduce heat, cover and simmer until tender, 40-50 mins. Drain, reserving 2 1/2 cups of the cooking liquid.
On baking sheet, toss together onions, garlic, and 2 tbsp of oil. Add jalapeno peppers. Broil, turning peppers, until peppers are blackened, 10-15 mins.
Peel garlic; set aside with onions. Place peppers in bowl; cover and let stand for 15 minutes. Peel, stem and seed (note: make sure you’re wearing gloves for this step! They will burn your hands!)
In blender, blend together jalapenos, onions, garlic, spices, and 1 tsp of salt until coarse. Set aside.
Sprinkle chicken with remaining salt. In large saucepan, heat remaining oil over med-high heat; brown chicken in batches. Remove from pan and set aside, brain almost all the oil from the pan.
Cook jalapeno mixture in a pan, stirring for 5 minutes. Return chicken to pan; coat chicken in jalapeno mixture. Add beans and reserved cooking liquid; bring to boil. Reduce heat, cover and simmer for 20 minutes. Uncover and cook until juices run clear when chicken is cut open, 10-20 minutes. Stir in coriander, and squeeze lime over the top.
–Recipe by Christina S.