Cashew Chicken

I grew up eating a lot of chicken stew I'm Zimbabwe. Many of them were tomato-based, so I was immediately drawn to and inspired by the Haitian cashew chicken - also commonly known as poulet aux noix (chicken in nuts). To sum it up, you marinate the chicken in spices, chili pepper and tomato, cook it with peppers and onion, and top it with cashew nuts. The dish is sweet but spicy, and the cashews add a delightful crunch. You can use whichever cuts of the chicken you prefer. I used the thighs and wings because they are more flavourful in my opinion. Cashews are common in Haitian cooking, and I happen to be a huge cashew fan. If you like them too and are looking for a table-worthy chicken dish, try this version! It’s usually paired with black rice, but the main ingredient (djon-djon mushrooms) can be difficult to find. Try it with my mushroom and black bean rice instead.

Ingredients

4 chicken thighs and 1 lb. wings, bone-in and skin on

1 half large onion, sliced thin lengthways

1 lemon

2 tablespoons olive oil

1 tablespoon mustard

2 teaspoons salt

2 tablespoons black pepper

1/2 teaspoon ground cloves

1 tablespoon parsley

1 tablespoon dried thyme

2 sprigs fresh thyme

1 tablespoon butter

1 tablespoon + 1 teaspoon garlic

1 tablespoon garlic

1/2 cup tomato ragu

1 green bell pepper, chopped

1 large red pepper, thinly sliced

1 scotch bonnet or hot chili pepper, chopped

1 cup water

2 cups chicken broth

3 large scallions

1 can (15-ounce) peeled plum tomatoes

3 heaped tablepoons tomato paste

3 tablespoons chili flakes

1 cup cashew nuts

Instructions

The night before you cook, you'll need to marinate your chicken. Wash with hot water then rinse with lemon juice.

Season with 1 teaspoon salt, 1 tablespoon black pepper, fresh and dried thyme, mustard, and paprika. Add the garlic, chopped chili pepper, black pepper, onion, and tomato ragu.

Mix until the chicken pieces are well coated. Cover with a lid or cling film and refrigerate overnight.

Prepare the chicken

In a large pan, melt 1 tablespoon butter and 1 teaspoon garlic, sauté for 1 minute.

Add the chicken pieces and brown, cook each side for 3-4 minutes. The skin should start to crisp. Set aside in a plate, keep the chicken fat and bits in the pan. 

Sweat out the scallions, red peppers, and green peppers in the pan. The vegetables should start to soften, cook for about 3 minutes. 

In the bowl with the remaining marinade, add the plum tomatoes and tomato paste, mix and add to the pan. Cook for about 4 minutes.

In a large pot big enough for all the pieces, add the chicken. Pour the sauce over the chicken and mix well. Add the chili flakes, broth, 1 tablespoon black pepper, and water. Reduce heat and simmer for 30 minutes, until the chicken is fully cooked. 

While the chicken is cooking, submerge the cashews in a small pot and boil for at least 10 minutes until they are soft on the outside. Drain the water. Add the cashews to the chicken stew. Season with salt and pepper to taste.

Serve hot with mushroom rice!