Poulet aux Noix (Cap-Haïtien Chicken Braised in Rich Cashew-Tomato Sauce) – Authentic Haiti Recipe
Specialty of Northern Haiti pairing savory tomato-braised chicken with buttery simmered cashews.
- Country of Origin
- 🇭🇹 Haiti (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs, Raw cashews simmered tender, Tomato sauce, Haitian épis, Sour orange
Ingredients for Poulet aux Noix (Cap-Haïtien Chicken Braised in Rich Cashew-Tomato Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
- 1.5 cups raw cashews simmered tender, washed and trimmed
- 1 cup tomato sauce
- 1 medium onion and 3 cloves garlic, finely minced with Haitian épis
- 1.5 tbsp traditional Haiti seasoning (sour orange, garlic, thyme, cloves)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs for 5 minutes.
- Add minced onion, garlic, Haitian épis, and sour orange, garlic, thyme, cloves, stirring for 2 minutes until deeply aromatic.
- Add raw cashews simmered tender and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in tomato sauce right before serving warm.