Coconut Chicken Curry
Moisten unsweetened organic coconut with maple syrup- just enough to give it a pale tan color, then place into a 250 degree oven until dry and deep golden brown in color, about 30 minutes.
Poach skinless bone-in chicken in stock with celery, onion, carrot and peppercorns until just cooked. Transfer chicken to a cutting board to cool. Reserve the stock.
Gather cardamom, corriander, cloves, turmeric, cayenne and cumin. Toast the whole spices in a dry skillet over medium-low heat until they pop, then grind and combine with the other ground spices.
Saute onions and spices in ghee until onions are soft.
Add reserved poaching stock and the juice of 1 lemon to the pot. Bring to a boil, then reduce heat to a simmer.
Add torn, poached chicken, raisins and coconut milk and continue to simmer until thickened, about 15 minutes.
Add garbanzo beans, stir and simmer another 5 minutes. Adjust seasoning.
Serve with basmati rice and top with scallions, chopped peanuts and toasted coconut
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