Country Captain With Cauliflower and Peas |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Bon Appétit | March 2010 - By Molly Stevens Ingredients:
1 1/2 teaspoons coriander seeds |
1 teaspoon fennel seed |
1 teaspoon cumin seed |
1/2 teaspoon whole black peppercorn |
3 whole cloves |
1/4 teaspoon cardamom seed (from 3 whole green cardamom pods) |
1 1/2 inches piece cinnamon sticks |
1/2 teaspoon turmeric |
1/4 teaspoon scant cayenne pepper |
5 tablespoons peanut oil or 5 tablespoons vegetable oil, divided |
1 small head cauliflower, trimmed, cut into 1-inch florets (about 4 cups) |
coarse kosher salt |
2 lbs boneless skinless chicken thighs, trimmed, cut into 1- to 2-inch pieces |
1 bunch green onion, dark green and white parts chopped separately |
1 tablespoon finely grated peeled fresh ginger |
2 garlic cloves, minced |
1 1/2 cups low sodium chicken broth (or more) |
1 2/3 cups crushed tomatoes in puree (from 28-ounce can) |
1/3 cup dried cherries, finely chopped |
1 tablespoon smooth peanut butter |
1 1/2 cups frozen baby peas (9 to 10 ounces, do not thaw) |
1/3 cup coconut, shavings |
Directions:
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.
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