Haitian Poulet aux Noix is a savory and deeply flavorful dish that showcases the vibrant culinary heritage of Haiti. This beloved recipe combines tender chicken with raw cashews in a seasoned stew, creating a unique blend of textures and flavors. Known for its golden color and rich, nutty taste, Poulet aux Noix is traditionally enjoyed at special gatherings, family dinners, and celebrations across Haiti.
In this recipe, the chicken is carefully marinated, steamed, and pan-fried before simmering with ingredients like tomatoes, onions, and spices. Each step is crafted to build flavor, highlighting the bold seasonings characteristic of Haitian cuisine.
Ingredients
For the Marinade
- 1 ½ lbs. chicken pieces (legs and thighs work best)
- ½ cup Haitian Epis (a Haitian seasoning blend)
- Juice from ½ lemon
- 1 tsp. kosher salt
- 5 sprigs parsley
To Slice, Chop, and Dice
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced and divided
- 3 garlic cloves, peeled and chopped
- 5 whole cloves, crushed with a mortar and pestle
For the Stew
- ½ cup canola oil
- 4 tbsp. tomato paste (add more if a richer flavor is desired)
- 8 cups water
- 1 habanero pepper (optional, for added heat)
- Kosher salt, to taste
- Juice from 1 lemon
- 1 cup raw cashews
Directions
1. Marinate the Chicken
Start by rinsing and prepping the chicken pieces. In a mixing bowl, combine the chicken with Haitian Epis, lemon juice, kosher salt, and parsley. Toss the ingredients until the chicken is thoroughly coated. Let the chicken marinate for at least 30 minutes, or ideally overnight for the best flavor infusion.
2. Prepare the Vegetables and Seasoning
While the chicken marinates, prepare your vegetables and seasonings. Slice the bell pepper and onion, keeping half of the onion slices aside. Using a mortar and pestle, crush the garlic and cloves until they form a fragrant paste.
3. Begin the Stew
In a large pot over medium-high heat, add the marinated chicken along with any remaining marinade. Cover the pot and cook for about 15 minutes, stirring occasionally. If the mixture begins to stick to the pot, add 1 cup of water and stir well. Gradually add 7 more cups of water, cover, and let cook for an additional 30 minutes.
4. Remove and Brown the Chicken
After a total of 45 minutes, remove the chicken from the pot and set it aside. Pour the cooking liquid into a separate bowl and set it aside for later use. In the same pot, heat ½ cup of canola oil. Pan-fry the chicken in batches until each piece is browned on both sides, about 3–4 minutes per side. Set the browned chicken aside.
5. Build the Flavorful Base
In the pot, add the tomato paste, followed by the garlic and clove mixture. Stir in half of the onions and bell pepper slices, allowing them to cook until softened. Next, add the raw cashews and return the browned chicken to the pot, mixing all ingredients together. Cover and cook for 10 minutes, stirring occasionally to ensure nothing sticks.
6. Finish the Stew
Add the reserved cooking liquid back to the pot, along with any desired herbs like additional parsley or basil for extra aroma. Add the remaining sliced onions and bell peppers, along with the juice from 1 lemon. Season to taste with salt and pepper. For those who enjoy a touch of heat, add a whole habanero pepper to the stew.
7. Simmer and Serve
Lower the heat to medium-low and let the stew simmer for about 15 minutes, allowing all the flavors to meld together. Serve hot, accompanied by rice, fried plantains, or your favorite side.
Tips for Serving
Poulet aux Noix is a versatile dish that pairs well with traditional Haitian sides. Serve it with rice and beans, a simple salad, or fried plantains for a truly authentic experience. The rich flavors and unique texture of cashews in the stew make this dish a memorable choice for any special meal.
