Country Captain with Cauliflower and Peas

yield: Makes 6 servings

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.


ingredients

Spice mixture:
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 whole cloves
1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
1 1/2-inch piece cinnamon stick
1/2 teaspoon turmeric
1/4 teaspoon (scant) cayenne pepper

Chicken:
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 1/2 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 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
1/3 cup coconut shavings,* lightly toasted


preparation

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.