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1
Bring a medium pan of well-salted water to a boil.
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2
Toss the coriander seeds into a small dry saute pan and place on medium heat.
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3
Toast until the seeds turn slightly yellow and become very aromatic.
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4
In a spice grinder or using a mortar and pestle, grind the coriander seeds to a powder.
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5
Sprinkle the chicken generously with salt and ground coriander.
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6
Toss the cauliflower florets into the boiling water and cook until the cauliflower starts to soften but is not mushy, 3 to 4 minutes.
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7
Strain and reserve.
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8
Preheat the oven to 350 degrees F.
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9
Coat a large saute pan with olive oil and bring to a medium-high heat.
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10
Lay 2 of the seasoned breasts skin-side down in the hot pan.
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11
Cook until the skin is really brown and crispy, 4 to 5 minutes.
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12
DO NOT try to turn the chicken if the skin is sticking.
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13
Cook for another minute or so and shake the pan to get it to unstick.
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14
Turn the chicken over and brown the other side; remove from the pan and set aside.
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15
Repeat with the remaining chicken.
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16
Ditch the oil in the pan and add a little fresh oil.
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17
Add the celery, garlic and onions.
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18
Season with salt and cook until the vegetables are soft and very aromatic, 8 to 10 minutes.
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19
Add the wine, honey, vinegar, pine nuts, raisins and bay leaves.
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20
Cook for 3 to 4 minutes.
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21
Add the cauliflower back in the pan
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22
Transfer the cauliflower mixture to a roasting pan or casserole dish.
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23
Nestle the chicken on top and add the chicken stock.
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24
Cover with foil, place on a sheet tray and cook for 40 minutes.
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25
Take the foil off during the last 10 minutes of cooking time.
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26
Garnish with chives and serve.
