- Kosher salt
- 2 tablespoons coriander seeds
- 4 bone-in skin-on chicken breasts
- 1 head cauliflower, cut into bite-size florets
- Extra-virgin olive oil
- 3 celery stalks, thinly sliced on the bias
- 2 cloves garlic, smashed and finely chopped
- 2 Spanish onions, thinly sliced
- 1 cup dry white wine
- 1/4 cup honey
- 1/4 cup sherry vinegar
- 1/4 cup pine nuts
- 1/4 cup golden raisins
- 2 bay leaves
- 2 cups chicken stock
- 1/2 bunch fresh chives, finely chopped
Bring a medium pan of well-salted water to a boil.
Toss the coriander seeds into a small dry saute pan and place on medium heat. Toast until the seeds turn slightly yellow and become very aromatic. In a spice grinder or using a mortar and pestle, grind the coriander seeds to a powder.
Sprinkle the chicken generously with salt and ground coriander.
Toss the cauliflower florets into the boiling water and cook until the cauliflower starts to soften but is not mushy, 3 to 4 minutes. Strain and reserve.
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil and bring to a medium-high heat. Lay 2 of the seasoned breasts skin-side down in the hot pan. Cook until the skin is really brown and crispy, 4 to 5 minutes. DO NOT try to turn the chicken if the skin is sticking. Cook for another minute or so and shake the pan to get it to unstick. Turn the chicken over and brown the other side; remove from the pan and set aside. Repeat with the remaining chicken.
Ditch the oil in the pan and add a little fresh oil. Add the celery, garlic and onions. Season with salt and cook until the vegetables are soft and very aromatic, 8 to 10 minutes. Add the wine, honey, vinegar, pine nuts, raisins and bay leaves. Cook for 3 to 4 minutes. Add the cauliflower back in the pan
Transfer the cauliflower mixture to a roasting pan or casserole dish. Nestle the chicken on top and add the chicken stock. Cover with foil, place on a sheet tray and cook for 40 minutes. Take the foil off during the last 10 minutes of cooking time.
Garnish with chives and serve.