Country Captain with Cauliflower and Peas

Ingredients

• 0.5 teaspoon peppercorns whole black
• 1.7 cups canned tomatoes with added puree (from 28-ounce can) crushed
• 1 small head cauliflower trimmed cut into 1-inch florets ( 4 cups)
• 0.3 teaspoon ground pepper (scant)
• 0.5 inch cinnamon sticks 
• 6 servings kosher salt 
• 0.3 cup coconut or lightly toasted
• 1.5 teaspoons coriander seeds 
• 1 teaspoon cumin seeds 
• 0.3 cup cherries dried finely chopped
• 1 teaspoon fennel seeds 
• 1 tablespoon ginger fresh finely grated peeled
• 2  garlic clove minced
• 1 bunch spring onion dark chopped
• 1.5 cups chicken broth ()
• 1.5 cups peas frozen thaw (9 to 10 ounces; do not )
• 0.3 teaspoon cardamom pods whole green (from 3 cardamom pods)
• 2 pounds chicken thighs boneless skinless trimmed cut into 1- to 2-inch pieces
• 1 tablespoon creamy peanut butter 
• 0.5 teaspoon turmeric 
• 5 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan
• ladle
• pot
• mortar and pestle

Directions

1. 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.
2. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle.
3. Transfer to small bowl; add turmeric and cayenne.
4. Heat 3 tablespoons oil in heavy large deep pot over medium-high heat.
5. Add cauliflower florets; sprinkle with coarse kosher salt and saut until beginning to soften and brown in spots, 6 to 7 minutes.
6. Transfer to medium bowl.
7. Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and saut until chicken is light brown on all sides, about 6 minutes.
8. Transfer chicken to large bowl. Repeat with remaining chicken.
9. Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and saut until fragrant, about 1 minute.
10. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits.
11. 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.
12. Add sauted 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.
13. Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls.
14. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.
15. Strips of unsweetened coconut (also called coconut chips); available at some supermarkets and at many natural foods stores and from melissas.com.