Chicken with Cashews ~ Poulet Aux Noix
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.
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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
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