Introduction
Welcome to our step-by-step guide on preparing “Country Captain with Cauliflower and Peas,” a delightful fusion of Southern cooking techniques blended with the freshness of vegetables. This dish brings together robust flavors, offering a comfort food experience that’s both hearty and sophisticated.
Tips for this recipe
- Measure your spices accurately to maintain the delicate balance of flavors.
- Use fresh cauliflower for maximum texture and taste, but frozen works in a pinch.
- Sauté chicken properly to ensure it’s juicy inside while crispy on the outside.
Why you will love this recipe
“Country Captain with Cauliflower and Peas” is a testament to culinary innovation, blending traditional Southern charm with contemporary health-conscious choices. It’s not only easy on the palate but also nourishing, making it perfect for family dinners or impressing guests.
Ingredients
- 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
- 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
Advised equipment
- Kitchen Knife Set – Essential for chopping vegetables like cauliflower and peas efficiently.
- Cutting Board – A sturdy surface to safely chop ingreds without damaging your countertops or knives.
- Saute Pan (12-inch) – Ideal for sautéing the main components of the dish such as country captain and vegetables.
- Large Saucepan – Necessary for simmering the sauce with a robust structure to handle boiling liquids without spilling over.
- Saute Pan (10-inch) – Another option, slightly smaller than the 12-inch pan, but still suitable for sautéing and frying.
- Roasting Tray or Baking Sheet – Useful if you decide to add a roasted flavor element to your dish by baking certain components like cauliflower florets.
- Digital Kitchen Scale – Great for precise measurements, which can be helpful in recipes requiring specific ratios of ingredients.
- Stirring Spoon (Silicone) – A non-slip and heat-resistant option useful during the cooking process.
- Tongs – Helpful for handling hot items safely, such as when stirring ingredients in a pan or removing vegetables from boiling water.
History of the recipe
The roots of “Country Captain with Cauliflower and Peas” can be traced back to Southern American cuisine, where meat-centric dishes were often paired with root vegetables. This modern interpretation pays homage to those traditions while introducing elements like cumin and cardamom for an international twist.
Fun facts about this recipe
“Country Captain” refers to a method of cooking meat that’s seasoned with various spices, including the ones used in our dish. This preparation style has been passed down generations, signifying both comfort and culinary heritage.
