1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 2-in chunks
Kosher salt and ground black pepper
Caramelized Onion Avocado Oil
4 bunches scallions, thinly sliced, white and green parts reserved separately
4 cloves garlic, grated
2 Tbl tomato paste
1 Tbl Garam Masala
1 tsp ground Cardamom
1 tsp ground Turmeric
Two 15 1/2 oz cans cannellini beans, drained, liquid reserved
1 cup no sodium chicken or vegetable broth
Zest and juice of one lime
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large wide skillet or braising dish, heat the Caramelized Onion Avocado Oil over medium high heat. Add the chicken and scallion whites, then cook, stirring occasionally, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes. Resist the urge to stir, stir, stir. Allow the pan to work its magic of browning the chicken and onions. Stir only to prevent excessive scorching and move to piece to achieve even browning.
Add the grated garlic, stir and cook for 30 seconds. Add the tomato paste, Garam Masala, cardamom, turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the bean liquid, broth, lime zest and juice, and bring to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes.
Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.