Country Captain with Cauliflower and Peas

Ingredients for Country Captain with Cauliflower and Peas

• 1 1/2 cucharaditas de semillas de cilantro

• 1 cucharadita de semillas de hinojo

• 1 cucharadita de semillas de comino

• 1/2 cucharaditas de granos de pimienta negra enteros

• 3 whole cloves

• 1/4 teaspoons cardamom seeds (from 3 whole green cardamom pods)

• 1 1/2-inch piece cinnamon stick

• 1/2 cucharaditas de cúrcuma

• 1/4 teaspoons (scant) cayenne pepper

• 80ml peanut oil or vegetable oil, divided

• 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)

• Sal kosher gruesa

• 900g skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces

• 1 bunch spring onions, dark green and white parts chopped separately

• 1 cucharada de jengibre fresco pelado y finamente rallado

• 2 dientes de ajo, picados

• 350ml (o más) de caldo de pollo bajo en sal

• 400ml crushed tomatoes with added puree (from 800g can)

• 50g dried cherries, finely chopped

• 1 tablespoon smooth peanut butter

• 350g frozen petite peas (9 to 275g

• do not thaw)

• 30g coconut shavings,* lightly toasted

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 colour, 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.

Heat 45ml 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 spring 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 350ml 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 60ml fuls 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 spring 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.