Name: Country Captain with Cauliflower and Peas
Yield: Makes 6 servings
Ingredients: 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; 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

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Country Captain with Cauliflower and PeasLevi Brown

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.

Recipe notes

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