• Rachele Viard

Creole Chicken with Cashews

Chef Alain Lemaire kindly provided Caribbean Essence with a delicious recipe for Poulet aux Noix or Creole Chicken with Cashews for our readers to try and add to their repertoire to impress friends and family with or make for a special date night. It is a very popular dish from the northern side of Haiti. It's made with guinea fowl, cashews, Créole sauce and some heat.

I actually had the chance to make this recipe, and let me be the first to say not only is not as complicated as it seems it was DELICIOUS and no there weren't any left overs. If you're interested in giving your chicken dinner that extra something, give this recipe a try and share your thoughts in the comments.

Photo provided by Chef Alain Lemaire

Yield: 4 servings

Prep time: 4 hours

Cooking time: 45 minutes

Total time: 4 hours and 45 minutes


4 chicken leg quarters, cut in two

6 oz. tomato paste

1 quart chicken stock or broth

6 oz. epis

1/2 cup cashew halves, toasted

2 tbsps. finely grinded cashew

1 bouquet garni

1/2 green bell pepper, julienne

1/2 yellow onion, julienne

Canola oil for cooking

Salt and pepper to taste


Season chicken with epis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.

Heat a dense pot, add some oil and sear chicken in small batches until golden brown on each side. Remove and set aside. In same pan, add tomato paste and cook on low heat until well dissolved. About 2 minutes. Pour in chicken stock/broth then mix in cashew powder until well dissolved.

Add chicken pieces, and bouquet garni. Make sure chicken is at least three quarters submerged. Adjust seasoning, bring to a boil than let simmer. Once chicken has reached an internal temperature of 165°F, and sauce is silky, add cashew halves, onions, and peppers. Let cook for an additional 7 minutes.

Serving suggestions: serve with white rice and avocados.

Bouquet garni (wrapped up in a cheesecloth): 3 thyme sprigs, a bunch of parsley stems, 2 heads of scallions, 1habanero pepper, 5 whole peppercorns, 2 whole cloves and 3 heads of garlic.



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