Poulet à la Noix de Cajou
A rich and flavorful chicken dish simmered in a creamy sauce made from ground cashew nuts, tomatoes, and aromatic spices. This dish is a celebration of the abundant cashew harvest in Burkina Faso, offering a unique and comforting taste of West African cuisine.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 250 g Cashew nuts(raw, unsalted, ground into a paste or flour)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 1 small Chili pepper(finely chopped, optional)
- Salt(to taste)
- Black pepper(to taste)
- Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces with salt and black pepper.
💡 Tip: Ensure even seasoning for consistent flavor. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
In the same pot, add the chopped onions and sauté until softened and translucent.
- 4
Add minced garlic and grated ginger, sautéing for another minute until fragrant.
- 5
Stir in the crushed tomatoes, cumin, coriander, turmeric, and chopped chili pepper (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes have thickened slightly.
- 6
Return the browned chicken to the pot. Pour in the chicken broth and bring to a simmer.
💡 Tip: Adjust broth quantity to achieve desired sauce consistency. - 7
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- 8
Stir in the ground cashew paste. Continue to simmer, uncovered, for another 5-10 minutes, stirring frequently, until the sauce has thickened and is creamy.
💡 Tip: Be careful not to scorch the cashew paste; stir continuously. - 9
Taste and adjust seasoning with salt and black pepper as needed.
💡 Tip: The cashew paste will add a subtle sweetness and richness. - 10
Garnish with fresh chopped cilantro before serving.
💡 Tip: Serve hot with rice, millet, or tô.
💡 Pro Tips
- ✓For a smoother cashew paste, soak raw cashews in hot water for 30 minutes before grinding.
- ✓Adjust the amount of chili pepper to your preference for heat.
- ✓If the sauce becomes too thick, add a little more chicken broth or water.
- ✓This dish pairs wonderfully with a side of steamed rice or millet.
🔄 Variations
- Add a tablespoon of peanut butter for an extra layer of nutty flavor.
- Incorporate other vegetables like bell peppers or sweet potatoes.
- Use a mix of chicken thighs and breasts for varied texture.