2 teaspoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 lb skinless, boneless chicken thighs, cut into chunks

1 15 oz. can black beans, drained & rinsed

1 14.5 oz can diced tomatoes (with juices)

1/4 cup white vermouth

2 tablespoons capers, rinsed & drained

1 teaspoon hot curry powder

1/2 teaspoon dried thyme

1 teaspoon ground allspice

1/2 teaspoon ground cayenne

1/2 teaspoon black pepper

pinch of salt

cilantro, to garnish

Cut the chicken into bite-sized chunks, dice the onion and green pepper, and open the cans of black beans and diced tomatoes.  Drain the beans in a sieve, discarding the liquid, and rinse thoroughly with cold water.  If you are serving this over rice (recommended), start the rice preparation now, so it can simmer unattended while the stew comes together.

Mix all of the seasoning spices (the right-hand column, except the cilantro) in a large bowl.  add the chicken chunks and toss to coat.

Heat the oil in a large, non-stick frying pan over high heat.  Add the chicken pieces and stir them around until they get lightly golden on the outside.  Add the onions and garlic, and reduce the heat to medium.  Cook and stir until the onions start to become translucent - about 3 minutes.  Add the vermouth (or other white wine) and stir through.  Add the beans, tomatoes with their juices, and capers.  Add the green peppers and stir through carefully while the mixture heats up enough to bubble.  Cover the pan, reduce the heat to low and simmer for ten minutes or until the chicken is cooked through.  Stir periodically if you wish.  Garnish with chopped cilantro or finely sliced green onions.