📝 About This Recipe
A jewel of Northern Haitian cuisine, specifically from Cap-Haïtien, Poulet aux Noix is a sophisticated stew that marries tender marinated chicken with the rich, buttery crunch of roasted cashews. This dish is celebrated for its deep umami base, created by caramelizing tomato paste and scotch bonnet peppers into a thick, aromatic gravy. It is a festive, soul-warming meal that represents the elegant fusion of African and French culinary influences found in the Caribbean.
🥗 Ingredients
The Chicken and Marinade
- 3 pounds Chicken Thighs and Drumsticks (bone-in, skin removed and cleaned with lime juice)
- 1/2 cup Haitian Epis (Green Seasoning) (blend of scallions, garlic, peppers, and parsley)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1.5 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Aromatics and Sauce
- 3 tablespoons Vegetable Oil (for searing)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 large Yellow Onion (thinly sliced into half-moons)
- 1 cup Bell Peppers (mixed colors, sliced into strips)
- 3 pieces Garlic Cloves (minced)
- 2 cups Chicken Stock (low sodium)
- 1 whole Scotch Bonnet Pepper (keep intact for flavor without extreme heat)
- 4 sprigs Fresh Thyme
- 3 pieces Whole Cloves (pressed into a piece of onion)
The Stars and Finishing
- 1.5 cups Raw Cashews (unsalted and roasted until golden)
- 1/2 cup Green Peas (frozen or fresh)
- 1 tablespoon Butter (cold, for the final glossy finish)
👨🍳 Instructions
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1
Start by cleaning the chicken pieces with lime juice and water. Pat dry and place in a large bowl. Rub thoroughly with the Haitian Epis, salt, and pepper. Let it marinate for at least 30 minutes, or overnight for the best flavor development.
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2
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Remove chicken from marinade (save the leftover marinade) and brown the pieces in batches until they have a deep golden-brown crust, about 5-6 minutes per side.
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3
Remove the chicken from the pot and set aside. In the same pot, add the tomato paste. Stir constantly for 2 minutes to 'fry' the paste; this removes the raw metallic taste and deepens the color of the stew.
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4
Add the sliced onions and bell peppers to the pot. Sauté until the onions are translucent and have picked up the color from the tomato paste.
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5
Stir in the minced garlic and the leftover marinade. Cook for 1 minute until fragrant.
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6
Return the chicken pieces to the pot. Pour in the chicken stock until the chicken is mostly submerged.
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7
Add the thyme sprigs, the onion piece with cloves, and the whole scotch bonnet pepper. Be careful not to puncture the pepper if you want to control the heat level.
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8
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is tender and cooked through.
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9
While the chicken simmers, toast your cashews in a dry pan over medium heat for 3-4 minutes until they are fragrant and golden brown. Set aside.
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10
Once the chicken is tender, remove the lid. Add the toasted cashews and green peas to the pot. Simmer uncovered for another 5-10 minutes to allow the sauce to thicken and the cashews to soften slightly while infusing the gravy with their oils.
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11
Remove the scotch bonnet, thyme stems, and cloves. Stir in the cold knob of butter to give the sauce a silky, professional sheen.
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12
Taste and adjust seasoning with more salt or lime juice if needed. Serve hot and enjoy the textures!
💡 Chef's Tips
Always clean your chicken with lime or sour orange juice as per Haitian tradition; it removes 'cho' (gameiness) and brightens the meat. Do not skip frying the tomato paste—it is the secret to the rich, dark mahogany color of the gravy. If the sauce is too thin, crush a few of the cashews against the side of the pot to release their natural fats and thicken the stew. Watch the scotch bonnet carefully; if it looks like it might burst, remove it early to prevent the dish from becoming too spicy. Use raw cashews and toast them yourself for the best flavor profile compared to pre-packaged roasted nuts.
🍽️ Serving Suggestions
Serve over a generous bed of Riz Collé aux Pois (Haitian Rice and Beans). Pair with Pikliz (spicy pickled vegetable relish) to cut through the richness of the cashews. Side with fried sweet plantains (Banane Pesée) for a sweet and salty contrast. A crisp, cold Prestige beer or a glass of ginger-infused lemonade complements the spices perfectly. Serve with a simple side salad of watercress and avocado.