Country Captain with Cauliflower and Peas

Place corianderseeds, fennel seeds, cumin seeds, blackpeppercorns, cloves, cardamom seeds, andcinnamon stick in small dry skillet. Stir overmedium heat until fragrant and slightlydarker in color, 5 to 6 minutes.

Remove fromheat; cool. Finely grind spices in spice millor in mortar with pestle.

Transfer to smallbowl; add turmeric and cayenne.

Heat 3 tablespoons oil inheavy large deep pot over medium-highheat.

Add cauliflower florets; sprinkle withcoarse kosher salt and sauté until beginningto soften and brown in spots, 6 to 7 minutes.

Transfer to medium bowl.

Add remaining 2 tablespoons oil andhalf of chicken to same pot; sprinkle withcoarse kosher salt and sauté until chickenis light brown on all sides, about 6 minutes.

Transfer chicken to large bowl. Repeat withremaining chicken.

Add white parts of green onions,finely grated ginger, and minced garlicto same pot; reduce heat to medium andsauté until fragrant, about 1 minute.

Addground spice mixture; stir 15 seconds.Stir in 1 1/2 cups chicken broth and bring toboil, scraping up any browned bits.

Addcrushed tomatoes; reduce heat to medium-low,cover, and simmer 15 minutes. Stir indried cherries and peanut butter; returnchicken and any accumulated juices to pot.Cover and simmer 10 minutes.

Add sautéedcauliflower to pot; cover and simmer untilchicken is cooked through and caulifloweris tender, adding more chicken broth by 1/4cupfuls if mixture is dry, about 10 minuteslonger. Season with coarse salt and pepper.DO AHEAD: Can be made 1 day ahead. Coolslightly. Chill uncovered until cold, thencover and keep refrigerated. Rewarm overmedium heat before continuing.

Add frozen peas to stew and simmeruntil heated through, about 5 minutes.Ladle stew into bowls.

Sprinkle eachserving with green onion tops and toastedcoconut shavings and serve.

* Strips of unsweetened coconut (alsocalled coconut chips); available at somesupermarkets and at many natural foodsstores and from melissas.com.

Bon Appétit