Poulet Aux Noix
Also known as Poulet aux noix, Pwason nwa, Haitian walnut chicken
A Haitian chicken stew braised in a thick, deeply browned sauce of ground walnuts, caramelised onions, scotch bonnet, and Creole herbs — served with white rice and pikliz.
About Poulet Aux Noix
Poulet aux noix, literally "chicken with walnuts," is a traditional Haitian stew in which pieces of chicken are braised in a rich, brown sauce built on ground walnuts, onions, garlic, peppers, and the local bouquet of herbs known as épices. The dish is rooted in the French colonial cooking of the island but adapted over centuries with African, Spanish, and indigenous Caribbean elements, and the use of walnuts (rather than the European reliance on butter and cream) is one of the most distinctive features of the finished plate.
The sauce begins with a deeply caramelised onion base — often called a "sòs" in Haitian Creole — into which ground walnuts, hot pepper (typically Scotch bonnet), thyme, parsley, cloves, and sometimes a splash of lime juice are stirred. The chicken is browned separately, returned to the pot, and simmered slowly until the meat is fall-off-the-bone tender and the sauce has thickened to coat a spoon. The stew is served with white rice and a side of pikliz, a pickled cabbage and carrot relish that cuts through the richness of the sauce.
Like many Haitian dishes, poulet aux noix is a Sunday-table food, prepared in large pots to feed an extended family and served at midday alongside plantains, salad, and a generous portion of diri ak pwa (rice and beans). The walnut version is considered more celebratory than the everyday poultry stews and is a common feature of holiday meals and family gatherings.
🏛️ History & Culture
Poulet Aux Noix, meaning "chicken with nuts," reflects Haiti's rich culinary blend of French colonial techniques and African-influenced ingredients. While the dish is firmly rooted in Haitian home cooking, its precise origins are not well documented, and it likely evolved from Creole adaptations of French stews combined with locally abundant nuts like cashews or peanuts.
Regional variations across Haiti often depend on available nuts, with cashews favored in the north and peanuts more common elsewhere, and the dish is frequently served during festive gatherings and Sunday meals. Its cultural significance lies in its representation of Haitian resourcefulness, transforming simple ingredients into a flavorful, celebratory centerpiece that showcases the country's agricultural diversity and Creole heritage.
🍳 How to make Poulet Aux Noix
AI-assisted, not kitchen-testedPoulet Aux Noix (Haitian Chicken with Cashews)
A classic Haitian braise of chicken simmered in a tomato-herb sauce and finished with toasted cashews for crunch. The dish balances warm allspice, thyme and scotch bonnet heat with the sweet, buttery nuts.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Serves
- 4 to 6
- Difficulty
- Medium
Recipe ingredients
- 1.4 kg (3 lb) bone-in chicken thighs and drumsticks, skin on, for traditional flavor
- 5 g (1 tsp) kosher salt
- 3 g (1 tsp) freshly ground black pepper
- 15 ml (1 tbsp) lime juice, from about 1/2 lime
- 30 ml (2 tbsp) vegetable oil
- 150 g (5 oz) yellow onion, finely chopped
- 10 g (4 cloves) garlic, minced
- 15 g (about 1 tbsp) fresh ginger, grated
- 1 whole scotch bonnet or habanero pepper, pierce with a knife tip and leave whole for mild heat, or chop for stronger heat; do not touch eyes after handling
- 400 g (14 oz) crushed or finely diced tomatoes, fresh ripe tomatoes or canned
- 30 ml (2 tbsp) tomato paste
- 5 g (1 tbsp) dried thyme, or 1 sprig fresh thyme
- 3 g (1 tsp) ground allspice (piment), use whole pimento berries if available
- 1 g (1/2 tsp) ground cloves
- 1 bay leaf bay leaf
- 250 ml (1 cup) hot water or low-sodium chicken broth
- 200 g (7 oz) raw cashew halves or pieces, traditionally unsalted; raw so they toast in the pan
- 20 g (1/4 cup) fresh parsley or scallion greens, chopped, for garnish
Steps
- 1 Pat the chicken dry. Season with salt, pepper and lime juice; let sit 15 minutes at room temperature while you prep the aromatics.
- 2 Toast the cashews in a dry heavy skillet over medium heat, stirring often, until fragrant and lightly golden, 3 to 4 minutes. Transfer to a plate and set aside. (Nuts scorch fast; do not walk away.)
- 3 Heat the oil in a wide heavy pot or Dutch oven over medium-high until shimmering. Add the chicken in a single layer, skin side down, and brown well, about 4 minutes per side. Work in batches so you do not crowd the pan. Transfer browned chicken to a plate.
- 4 Pour off all but about 2 tablespoons of fat. Lower heat to medium and add the chopped onion. Cook, stirring, until soft and translucent, 4 to 5 minutes.
- 5 Stir in the garlic, ginger, and the whole scotch bonnet. Cook 60 seconds until fragrant.
- 6 Add the crushed tomatoes, tomato paste, thyme, allspice, cloves and bay leaf. Cook, stirring, until the mixture thickens and darkens slightly, 5 to 7 minutes.
- 7 Return the chicken and any juices to the pot along with the hot water or broth. Stir, cover, and reduce heat to low. Simmer gently for 25 to 30 minutes, turning the chicken once, until a thermometer inserted into the thickest part (without touching bone) reads at least 74°C / 165°F.
- 8 Uncover and simmer 5 more minutes to thicken the sauce to a coating consistency. Remove the bay leaf and the whole scotch bonnet before serving.
- 9 Stir the toasted cashews into the sauce and let them warm through for 1 minute (this keeps them crisp rather than soggy).
- 10 Taste and adjust salt. Scatter the parsley or scallion over the top and serve hot with rice, diri kole ak pwa, or boiled plantains.
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✅ Before you go to Haiti
Round out your trip — most travellers book these alongside their trip.
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