Braised chicken in a rich tomato-based sauce studded with toasted cashew nuts, a Haitian party dish that balances savory depth with nutty crunch.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving platter
Garnishes: toasted cashews on top, parsley
Accompaniments: steamed white rice, salad
Instructions
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1
Toast cashews in a dry skillet over medium heat, stirring constantly, until golden and fragrant. Set aside.
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2
Season chicken with epis paste, lime juice, salt, and pepper. Marinate for thirty minutes.
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3
Heat oil in a Dutch oven. Sear chicken pieces until golden brown on all sides, about four minutes per side. Remove and set aside.
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4
Add onions and garlic to the pot. Cook until softened. Stir in tomato paste and cook two minutes until darkened.
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5
Return chicken to pot, add stock, thyme, and whole Scotch bonnet. Cover and simmer thirty-five minutes until chicken is tender.
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6
Add toasted cashews in the last five minutes. Remove Scotch bonnet. Serve over white rice.
Did You Know?
Despite the French name, poulet aux noix is entirely a Haitian creation that showcases the island's abundant cashew trees.
Chef's Notes
Equipment Tips
- Dutch oven
- wooden spoon
- skillet for toasting nuts
Garnishing
toasted cashews on top, parsley
Accompaniments
steamed white rice, salad
The Story Behind Poulet aux Noix
Poulet aux noix represents the French-Creole side of Haitian cuisine, where European cooking techniques were transformed with Caribbean ingredients. Cashew trees flourish across Haiti, and the combination of their nuts with braised chicken in a rich tomato sauce became a beloved celebration dish. The French name reflects Haiti's colonial linguistic heritage, but the bold flavors of epis and Scotch bonnet are purely Haitian.
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