Wash and clean the chicken in a mixture of lime juice and water. Rinse and pat it dry. Season the chicken pieces with salt and pepper and place them in a bowl.
Poulet aux Noix (Chicken with Cashew Sauce)
- Total time - 45 minutes
- Preparation - 15 minutes
- Cooking time - 30 minutes
- Servings: 4
- Country: Haiti
For the best flavor, use unsalted and unroasted cashews. If you don't have the Haitian seasoning 'Epis', you can use a combination of garlic, parsley, thyme, scallions, and spicy peppers. If you want the sauce to be extra creamy, you can soak the cashews in warm water for 30 minutes before blending.
Ingredients
Ingredients for Poulet aux Noix
- 4 pieces boneless, skinless chicken thighs or breasts, cut into pieces
- salt and black pepper
- 1 tablespoon lime juice
- 2 tablespoons olive or vegetable oil
- 1 piece onion, finely chopped
- 2 cloves garlic, minced
- 0.5 piece green bell pepper, sliced into thin strips
- 1.5 cups unsalted, unroasted cashews
- 1 cup water or chicken broth
- fresh parsley, for garnish
Instructions
Step 1: Preparing the Chicken
Step 2: Cooking the Chicken
In a large skillet, heat the oil over medium-high heat. Add the chicken and brown it on all sides. Remove the chicken and set it aside. In the same pan, add the chopped onion, garlic, and green bell pepper. Cook for 5 minutes until the vegetables soften.
Step 3: Preparing the Cashew Sauce
Meanwhile, in a blender, blend the cashews with 1 cup of water (or broth) until it forms a smooth, creamy sauce. If necessary, add a little more water to help it blend.
Step 4: Finishing the Dish
Return the chicken to the pan with the vegetables. Pour in the blended cashew sauce. Stir well, reduce the heat, and simmer covered for 15-20 minutes, or until the sauce has thickened and the chicken is fully cooked. Taste and add salt and pepper if needed before serving.
Step 5: Serving
Serve hot, garnished with fresh parsley and traditionally with white rice to absorb all the delicious sauce.