Ingredients
Spice Mixture
- 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
Chicken
- 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
Description
Our Version Features Chicken Thighs Simmered Then Seasoned With Freshly Toasted And Ground Spices.
Bon Appetit Magazine
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