Poulet Aux Noix ~ Chicken with Cashews

Poul ak nwa, poulet aux noix, or Haitian chicken with cashews is such a savory dish, you are sure to be in line for seconds.

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Poulet Aux Noix ~ Chicken with Cashews
Poulet Aux Noix ~ Chicken with Cashews
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Chicken with Cashews or Poulet Aux Noix is a traditional Haitian recipe that features spicy chicken in a cashew sauce. The dish is traditionally prepared for Sunday lunch, and it is often accompanied by rice with green peas.

Variations on Chicken with Cashews

There are many variations on Chicken with Cashews, mainly in the spices of this dish. Almost every country has its own version from Chinese to Haitian and everything in between. The fact is that Chicken and Cashews just go well together.

History of Poulet Aux Noix

Poulet Aux Noix is a very popular dish in Haiti. It is notably from the northern side, especially around Cap Haitian, which is very known for its use of cashews.


The City of Cap-Haïtien, Haiti

Cap-Haïtien is a port city on the north coast of Haiti in the Caribbean. It’s known for its French colonial architecture. Facing the Place de la Cathédrale is the landmark early-20th-century Notre-Dame Cathedral. Northwest of the city, beaches include sandy Cormier. South, Laferrière Citadel is a hilltop fortress built by revolutionary leader Henri Christophe. The ruins of his 1813 Sans-Souci Palace are in the nearby town of Milot.

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Tourism in Cap-Haïtien, Haiti

The walled Labadie (or Labadee) beach resort compound is located 6 miles to the city’s northwest. It serves as a brief stopover for Royal Caribbean International (RCI) cruise ships and a private resort for (RCI). The area has generated the largest proportion of tourist revenue to Haiti since 1986.

Cormier Plage is another beach on the way to Labadie, and there are also water taxis from Labadie to other beaches, like Paradis beach. In addition, Belli Beach is a small sandy cove with boats and hotels.

The Citadelle Laferrière, also known as Citadelle Henry, or the Citadelle, is a large mountaintop fortress located approximately 17 miles south of the city of Cap‑Haïtien and 5 miles beyond the town of Milot. It is the largest fortress in the Americas and was listed by UNESCO as a World Heritage Site in 1982 along with the nearby Sans-Souci Palace.

The Cuisine of Haiti

Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the African, French, indigenous Taíno, Spanish and Arab influences. Haitian cuisine is comparable to that of “criollo” (Spanish for ‘creole’) cooking and similar to the rest of the Latin Caribbean but differs in several ways from its regional counterparts.


How to Make This Chicken with Cashews Recipe

The dish is traditionally prepared for Sunday lunch, and it is often accompanied by rice with djon-djon or rice with green peas.

Poulet Aux Noix ~ Chicken with Cashews
Poulet Aux Noix ~ Chicken with Cashews

Equipment

  • 1 dutch oven
  • 1 wooden spoon
  • 1 cooking tong

Ingredients

  • 1 lb chicken, cut into 1 to 2-inch squares or whole chicken cut into 8 pieces.
  • 6 oz epis
  • salt and pepper, to taste
  • black pepper, to taste
  • ½ cup cashew halves, raw
  • vegetable oil, for cooking
  • 6 oz tomato paste
  • 2 qt chicken stock
  • 1 sprig thyme
  • 4 tbsp powdered cashews
  • ½ yellow onion, julienne
  • ¼ green bell pepper, julienne
  • ¼ red bell pepper, julienne

How to Cook Poulet Aux Noix

Time needed: 3 hours and 55 minutes.

Cooking Directions for Chicken with Cashews

  1. Marinate the Chicken

    Season chicken with epis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.

  2. Soak the Cashews

    Soak the raw cashews in water in the refrigerator for 3 to 4 hours.

  3. Brown the Chicken

    Heat a Dutch oven, add some oil, and sear chicken in small batches until golden brown on each side. Remove and set aside.

  4. Add the Liquid

    In the same pot, add tomato paste and cook on low heat, for about 1 or 2 minutes. Pour in chicken stock and stir until tomato paste has dissolved. Adjust seasoning.

  5. Cook the Chicken

    In the same pot, add pieces of chicken and thyme. Cover with lid and cook for 1 hour.

  6. Make the Gravy

    Once done, remove pieces of chicken and set them aside. Bring to sauce a boil, and fold in cashew powder while stirring to prevent lumps.

  7. Simmer and Serve

    Add cashews, onions, peppers, and chicken. Let simmer for about 10 more minutes, then serve.

Make sure you crack open a cold one for this chicken. A nice Prestige Lager from Nationale d Haiti Brasserie would be a perfect match with this dish.


If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.

Poulet Aux Noix ~ Chicken with Cashews

Chicken with Cashews ~ Poulet Aux Noix

Recipe Author : David Taylor
The chicken is packed with flavor thanks to the mainstay Haitian spice blend, epis. This recipe can be made 1 day ahead. Cover and chill. Reheat over medium-low before serving.

Please Rate this Recipe

5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 15 mins
Marinating Time 3 hrs
Total Time 4 hrs 25 mins
Course Main Dish
Cuisine Haitian
Servings 6 servings
Calories 575 kcal

Equipment

  • 1 dutch oven
  • 1 wooden spoon
  • 1 cooking tongs

Ingredients
  

  • 1 lb chicken cut into 1 to 2 inch squares or whole chicken cut into 8 pieces.
  • 6 oz epis
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup cashew halves raw
  • vegetable oil for cooking
  • 6 oz tomato paste
  • 2 qt chicken stock
  • 1 sprig thyme
  • 4 tbsp powdered cashews
  • ½ yellow onion julienne
  • ¼ green bell pepper julienne
  • ¼ red bell pepper julienne

Instructions
 

  • Season chicken with epis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.
    1 lb chicken, ½ tsp salt, ½ tsp black pepper, 6 oz epis
  • Soak the raw cashews in water in the refrigerator for 3 to 4 hours.
    ½ cup cashew halves
  • Heat a Dutch oven, add some oil, and sear chicken in small batches until golden brown on each side. Remove and set aside.
    vegetable oil
  • In the same pot, add tomato paste and cook on low heat, for about 1 or 2 minutes. Pour in chicken stock and stir until tomato paste has dissolved. Adjust seasoning.
    6 oz tomato paste, 2 qt chicken stock
  • In the same pot, add pieces of chicken and thyme. Cover with lid and cook for 1 hour.
    1 sprig thyme
  • Once done, remove pieces of chicken and set them aside. Bring to sauce a boil, and fold in cashew powder while stirring to prevent lumps.
    4 tbsp powdered cashews
  • Add cashews, onions, peppers, and chicken. Let simmer for about 10 more minutes, then serve.
    ½ yellow onion, ¼ green bell pepper, ¼ red bell pepper

Nutrition

Calories: 575kcalCarbohydrates: 12.1gFat: 48.2gSaturated Fat: 10gCholesterol: 67mgSodium: 1308mgPotassium: 593mgFiber: 2.1gSugar: 5.9gCalcium: 59mgIron: 3mg
Keyword Cashews, Chicken, Epis, Soup
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don’t forget to subscribe to our email list for more recipes!

Things That Go Well With Chicken with Cashews

Haitian Epis ~ Haitian Seasoning Base
This is a seasoning base for many Haitian dishes. If you don't like your Epis hot, leave out the Scotch Bonnet Pepper.
Check out this recipe
Haitian Epis ~ Haitian Seasoning Base
Jamaican Rice and Peas
Rice that has been simmered in coconut milk and delicate aromatics, turns boring, bland rice into the star of the entire meal.
Check out this recipe

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Photo Credits:

  • Hispanic Food Network – Copyright 2022
  • By Cap Deli – https://www.facebook.com/capdelihaiti
  • By Rémi Kaupp – Self-photographed, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1055635
  • By Rémi Kaupp – Self-photographed, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1575407
  • By Ahodges7 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=9017365
  • By Andrew Wiseman – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=27206812
  • By Andrew Wiseman – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=27240803
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1 COMMENT

  1. 5 stars
    Great content. Love haitian food. Well seasons and clean. I’ve tried many Caribbean food, to my taste buzz haitian food top rated, I will said haitian food are the best. I’m not haitian, I love their food.

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