1 tbsp. olive oil

1 lb. boneless, skinless chicken breasts, cut in 1½-inch pieces

Kosher salt and pepper

2 large, overripe bananas, halved

1 onion, quartered

2 cloves garlic

1 tbsp. curry powder

2 tsp. ground coriander

1 tsp. dry mustard

Pinch of cayenne

1 15-oz can low-sodium chickpeas, rinsed

1 tsp. grated lime zest plus 1 Tbsp juice

Cooked rice and cilantro, for serving


Heat oil in a large Dutch oven on medium-high. Season chicken with 1/4 tsp each salt and pepper and brown, 3 minutes per side; transfer to a bowl and reduce heat to medium-low.

Meanwhile, in a food processor, pulse bananas, onion, garlic, and spices until chopped. Add to empty pot and cook, stirring, for 2 minutes. Add 11/2 cups water and simmer 5 minutes.

Add chicken and chickpeas; simmer until chicken is cooked through, 3 to 5 minutes. Stir in zest and juice. Serve with rice and cilantro.