Entree: Haiti – Poul ak Nwa (Chicken with Cashews)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (for marinade)
- 1/2 cup (120 ml) diced yellow onion
- 1/3 cup (80 ml) diced green bell pepper
- 1/3 cup (80 ml) diced red bell pepper
- 4 cloves garlic, minced
- 3 scallions, chopped (white and green parts)
- 1/2 cup (120 ml) blended epis or Creole seasoning paste (see note) or substitute 2 tbsp (30 ml) chopped parsley + 1 jalapeño/scotch bonnet finely chopped + 1 tsp (5 g) dried thyme + 1 clove garlic mashed
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (140 g) roasted cashews, roughly chopped
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- Lime wedges for serving

Instructions

1. Pat the chicken thighs dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper; toss with 1 tbsp (15 ml) lime juice and let sit 15 minutes while you prep other ingredients.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down until golden, 4–6 minutes per side; transfer to a plate and reserve.
3. Reduce heat to medium, add diced onion and bell peppers to the pan and sauté until softened, about 4 minutes. Stir in minced garlic and chopped scallions and cook 1 minute more.
4. Add 1/2 cup (120 ml) blended epis (or the parsley/jalapeño/thyme substitute) and 2 tbsp (30 ml) tomato paste; cook, stirring, 2 minutes to bloom the flavors.
5. Pour in 1 cup (240 ml) chicken stock and 1 tbsp (15 ml) Worcestershire sauce, scraping any browned bits from the pan. Return the browned chicken to the pan, skin-side up, nestling pieces into the sauce.
6. Cover and simmer over low heat 20–25 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and sauce has reduced. Uncover for the last 5 minutes if the sauce needs thickening.
7. Stir in 1 cup (140 g) roasted cashews and 2 tbsp (30 ml) unsalted butter, spooning sauce and nuts over the chicken to heat through and coat.
8. Taste and adjust seasoning with salt and lime juice as needed. Garnish with 2 tbsp (8 g) chopped fresh parsley and serve with lime wedges alongside rice or fried plantains.