AuthorChef LemaireYields4 ServingsCategoryCaribbean
Poulet aux noix, aka Poul Ak Nwa, or chicken with cashews is a very popular dish in Haiti. It is notably from the northern side, especially around Cap Haitian, which is very known for its use of cashews.
In Haiti, Sunday is considered as the family day, and it's the day of the week where the "best" dishes like Poul Ak Nwa are made because the entire family gets together, dines, and has great time together before the start of a new week.
This dish holds a very special spot in my childhood memories, as I can recall how excited I was whenever I knew that my mom was making it. I can truly say that this is one of the dishes that drew me into the kitchen and spiked my interest in cooking. The fact that my mom took it upon herself to make it instead of the house cook, always stuck with me. She always wanted to make sure that Sunday meals were well prepared and tasted exactly as she wanted it.
I hope you enjoy this recipe.
Ingredients
Directions
Make the Bouquet Garni by wrapping 3 thyme sprigs, a bunch of parsley stems, 2 heads of scallions, 1 habanero pepper, 5 whole peppercorns, 2 whole cloves and 3 heads of garlic in cheesecloth.
Season chicken with épis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.
Heat a dense pot, add some oil and sear chicken in small batches until golden brown on each side.
Remove and set aside.
In same pan, add tomato paste and cook on low heat until well dissolved, about 2 minutes.
Pour in chicken stock/broth then mix in cashew powder until well dissolved.
Add chicken pieces, and bouquet garni - make sure chicken is at least three quarters submerged.
Adjust seasoning to your liking, bring to a boil, and then let simmer for about 30 minutes.
Once chicken has reached an internal temperature of 165°F, and sauce is silky, add cashew halves, onions, and peppers.
Let cook for an additional 7 minutes.
I suggest serving it with white rice and avocados.
Ingredients
Directions
Make the Bouquet Garni by wrapping 3 thyme sprigs, a bunch of parsley stems, 2 heads of scallions, 1 habanero pepper, 5 whole peppercorns, 2 whole cloves and 3 heads of garlic in cheesecloth.
Season chicken with épis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.
Heat a dense pot, add some oil and sear chicken in small batches until golden brown on each side.
Remove and set aside.
In same pan, add tomato paste and cook on low heat until well dissolved, about 2 minutes.
Pour in chicken stock/broth then mix in cashew powder until well dissolved.
Add chicken pieces, and bouquet garni - make sure chicken is at least three quarters submerged.
Adjust seasoning to your liking, bring to a boil, and then let simmer for about 30 minutes.
Once chicken has reached an internal temperature of 165°F, and sauce is silky, add cashew halves, onions, and peppers.
Let cook for an additional 7 minutes.
I suggest serving it with white rice and avocados.
