COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS
Provided by Molly Stevens
Categories Soup/Stew Chicken Tomato Sauté Low Cal High Fiber Dinner Spice Cauliflower Legume Pea Healthy Clove Cardamom Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 24
Steps:
- 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 or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
- For chicken:
- 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.
- 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.
- 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.
- 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.
- 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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Kazi Rafin Ahamed
[email protected]I'm not sure what went wrong, but my dish did not turn out anything like the pictures. It was a waste of time and ingredients.
Sweet Mira
[email protected]This recipe was a complete disaster! I do not recommend it to anyone.
Tracey Zarb
[email protected]I followed the recipe exactly and it turned out terribly. The chicken was tough and the sauce was watery.
GuNeR FaZe
[email protected]I thought this recipe was just okay. The sauce was a little bland and the chicken was a bit dry.
Buhle Nyangule
[email protected]This recipe was a little too spicy for my taste, but I was able to tone it down by reducing the amount of cayenne pepper.
One Channel
[email protected]I wasn't sure about the combination of cauliflower and peas, but I was pleasantly surprised. The flavors worked really well together.
Jacqvius Praylow
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly. The sauce is so flavorful and the chicken is always tender and juicy.
Bilal Mzakariyya
[email protected]I made this recipe for a dinner party and everyone loved it! The presentation was beautiful and the taste was even better.
Yandie Mitchell
[email protected]This dish was easy to make and very delicious. I especially liked the combination of spices in the sauce.
Afeez Damilare
[email protected]I followed the recipe exactly and it turned out great! The chicken was tender and juicy, and the sauce was flavorful and creamy.
Md Jahangir
[email protected]This recipe was a hit! The flavors were amazing and the cauliflower and peas added a nice touch of texture. I will definitely be making this again.