Poul ak Nwa (Chicken with Cashews): Traditional Haitian Recipe

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with lower calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is lower in sodium.

Soak the cashews in plenty of cold water for 3 hours.

Place the chicken pieces in a large bowl.

Add the lime juice and the epis over the chicken and season with black pepper.

Mix well to soak the chicken pieces with the marinade.

Marinate in the refrigerator for 8 hours.

In a Dutch oven, place the chicken and all the marinade.

Add the parsley and mix well.

Place the Scotch bonnet pepper in the center of the pot and turn on the heat.

Cover and cook over medium heat for 15 minutes.

Add the garlic and water and mix.

Cover and cook again over low to medium heat for 15 minutes.

Use a skimmer to remove the chicken pieces and set them aside in a bowl.

Also reserve all the cooking liquid and Scotch Bonnet pepper.

In the same pot, add the grape seed oil, heat it over medium to high heat and sauté the tomato paste for 1 minute.

Add the diced tomatoes and sauté for 10 minutes, stirring constantly.

Add the chicken pieces and brown the chicken over high heat, stirring constantly, for about 5 minutes.

Very gradually add half of the reserved cooking liquid and, still on high heat, continue to brown the chicken, stirring constantly.

Add the cashews and finally gradually add the rest of the cooking liquid, pouring it over the sides of the pot.

Also add the reserved Scotch bonnet pepper.

Cover and simmer over medium heat for 20 minutes.

Finally add the julienned bell peppers and the onion strips.

Cover and simmer again for 10 minutes over medium heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens