Poulet aux Noix — Print Recipe

Braised chicken in a rich tomato-based sauce studded with toasted cashew nuts, a Haitian party dish that balances savory depth with nutty crunch.

Ingredients

1 Toast cashews in a dry skillet over medium heat, stirring constantly, until golden and fragrant. Set aside.
2 Season chicken with epis paste, lime juice, salt, and pepper. Marinate for thirty minutes.
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.
4 Add onions and garlic to the pot. Cook until softened. Stir in tomato paste and cook two minutes until darkened.
5 Return chicken to pot, add stock, thyme, and whole Scotch bonnet. Cover and simmer thirty-five minutes until chicken is tender.
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.