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Country Captain with Cauliflower and Peas

  • 6servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, D, E
MineralsNatrium, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons coriander seeds

  2. 1 teaspoon fennel seeds

  3. 1 teaspoon cumin seeds

  4. 1/2 teaspoon whole black peppercorns

  5. 3 whole cloves

  6. 1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)

  7. 1 1/2-inch piece cinnamon stick

  8. 1/2 teaspoon turmeric

  9. 1/4 teaspoon (scant) cayenne pepper

  10. 5 tablespoons peanut oil or vegetable oil, divided

  11. 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)

  12. Coarse kosher salt

  13. 2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces

  14. 1 bunch green onions, dark green and white parts chopped separately

  15. 1 tablespoon finely grated peeled fresh ginger

  16. 2 garlic cloves, minced

  17. 1 1/2 cups (or more) low-salt chicken broth

  18. 1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)

  19. 1/3 cup dried cherries, finely chopped

  20. 1 tablespoon smooth peanut butter

  21. 1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)

  22. 1/3 cup coconut shavings,* lightly toasted

Instructions Jump to Ingredients ↑

  1. For spice mixture:

  2. Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.

  3. For chicken:

  4. Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.

  5. Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.

  6. Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.

  7. Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.

  8. Strips of unsweetened coconut (also called coconut chips); available at some supermarkets and at many natural foods stores and from melissas.com.

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