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Poulet aux Noix
Haitian Chicken with Cashews
Poulet aux Noix is a rich and flavorful Haitian dish featuring chicken simmered in a savory sauce with the addition of raw cashews, which lend a creamy texture and subtle sweetness. It's often prepared for special occasions.
๐ง ์ฌ๋ฃ
- 8 pieces Chicken Thighs(about 1.5 kg, bone-in, skin-on)
- 1 cup Raw Cashews(about 120g)
- 0.5 cup Haitian Epis(or a blend of garlic, onion, bell pepper, thyme, and parsley)
- 2 tbsp Lime Juice
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 large Onion(chopped)
- 1 medium Green Bell Pepper(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Vegetable Oil
- 2 tbsp Tomato Paste
- 2 tsp Fresh Thyme(chopped)
- 1 whole Scotch Bonnet Pepper(seeded and minced (optional))
- 2 cups Chicken Stock
- 2 medium Carrots(sliced (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Marinate the chicken: In a bowl, combine chicken thighs with Haitian Epis, lime juice, salt, and black pepper. Cover and marinate in the refrigerator for at least 1 hour, or overnight.
- 2
Brown the chicken: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the marinated chicken and brown on all sides, about 8 minutes. Remove chicken from the pot and set aside.
- 3
Sautรฉ aromatics: In the same pot, add the chopped onion and green bell pepper. Sautรฉ until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Build the sauce: Stir in the tomato paste and fresh thyme. Cook for 2 minutes. Add the chicken stock, minced Scotch bonnet pepper (if using), and sliced carrots (if using). Bring to a simmer.
- 5
Simmer the chicken: Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through and tender.
- 6
Add cashews: Stir in the raw cashews. Cover and cook for an additional 10 minutes, allowing the cashews to soften and release their creaminess into the sauce.
- 7
Serve: Adjust seasoning with salt and pepper if needed. Serve hot, typically with rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure you use raw, unsalted cashews for the best texture and flavor.
- โIf you don't have Haitian Epis, you can create a substitute using finely minced garlic, onion, bell pepper, thyme, and parsley.
- โAdjust the amount of Scotch bonnet pepper to control the heat level.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes add diced tomatoes to the sauce.
- Can be made with other chicken pieces like breasts or legs.