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 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.
2. Remove fromheat; cool. Finely grind spices in spice millor in mortar with pestle.
3. Transfer to smallbowl; add turmeric and cayenne.
4. Heat 3 tablespoons oil inheavy large deep pot over medium-highheat.
5. Add cauliflower florets; sprinkle withcoarse kosher salt and sauté until beginningto soften and brown in spots, 6 to 7 minutes.
6. Transfer to medium bowl.
7. 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.
8. Transfer chicken to large bowl. Repeat withremaining chicken.
9. Add white parts of green onions,finely grated ginger, and minced garlicto same pot; reduce heat to medium andsauté until fragrant, about 1 minute.
10. Addground spice mixture; stir 15 seconds.Stir in 1 1/2 cups chicken broth and bring toboil, scraping up any browned bits.
11. 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.
12. 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.
13. Add frozen peas to stew and simmeruntil heated through, about 5 minutes.Ladle stew into bowls.
14. Sprinkle eachserving with green onion tops and toastedcoconut shavings and serve.
15. * Strips of unsweetened coconut (alsocalled coconut chips); available at somesupermarkets and at many natural foodsstores and from melissas.com.
16. Bon Appétit