Poulet Aux Noix

Poulet 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. 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. 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. 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. 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. 5 Stir in the garlic, ginger, and the whole scotch bonnet. Cook 60 seconds until fragrant.
6. 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. 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. 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. 9 Stir the toasted cashews into the sauce and let them warm through for 1 minute (this keeps them crisp rather than soggy).
10. 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.