Country Captain with Cauliflower and Peas

Ingredients

  • 1 ½ teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon whole black peppercorns
  • 3 whole cloves
  • ¼ teaspoon cardamom seeds (from 3 whole green cardamom pods)
  • 1 ½-inch piece cinnamon stick
  • + 15 more ingredients
    • ½ teaspoon turmeric
    • ¼ teaspoon (scant) cayenne pepper
    • 5 tablespoons peanut oil or vegetable oil, divided
    • 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
    • Coarse kosher salt
    • 2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
    • 1 bunch green onions, dark green and white parts chopped separately
    • 1 tablespoon finely grated peeled fresh ginger
    • 2 garlic cloves, minced
    • 1 ½ cups (or more) low-salt chicken broth
    • 1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
    • 1/3 cup dried cherries, finely chopped
    • 1 tablespoon smooth peanut butter
    • 1 ½ cups frozen petite peas (9 to 10 ounces; do not thaw)
    • 1/3 cup coconut shavings,* lightly toasted

1. For spice mixture: 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 ...

View full recipe at SpringPad

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