Margarita's International Recipes

Haiti

Poul Ak Nwa Chicken With Cashews I must confess that while this recipe sounds delicious, and I have notes and photographic proof that I made it, I don't remember making at all. So I can't actually tell you how it came out. I am going to have to guess it was good but not brilliant (if it had been either great or bad, surely I'd remember it?). Chicken With Cashews Ingredients 1 lime 6 pieces chicken 1/4 cup chopped parsley 1/4 cup chopped garlic 1/4 cup thyme leaves (8 sprigs or around 1 1/2 Tbsp dried thyme) 1/4 cup sliced scallions 1/4 cup onion powder 1/2 tsp black pepper salt to taste 1 1/2 cups water 1 cup raw cashews 2 Tbsp. olive oil 1 Tbsp. tomato paste 1 onion, sliced or chopped 1 cup diced tomatoes 1 tsp chicken bouillion concentrate 1/4 tsp chopped hot pepper (optional) Directions Juice the lime and set aside juice. Rub the lime halfs on the chicken pieces. Rinse and pat dry with paper towells. Place chicken pieces in a bowl and combine with parsley, garlic, thyme, scallions, onion powder, reserved lime juice and salt and pepper. Cover and refrigerate for two hours or overnight. Add chicken and marinade to a heavy pot, add water and cook over medium heat for 15-20 minutes, stirring occasionally. Meanwhile, boil cashews for 20 minutes, drain, and reserve both cashews and water. Remove chicken from the pot and set aside. Remove and discard any remanents from the marinade. Add oil to the pot and set over medium heat. Add tomato paste and cook, stirring, for a couple of minutes. Add chicken and brown on all sides, stirring constantly. Add onion, diced tomatoes, chicken bouillion concentrate and hot pepper, if using. Cook for five minutes. Add the cashews. Cook until chicken is done, about 30 minutes, adding reserved water from cooking the cashews as necessary. Season with salt and pepper and serve. Adapted from a recipe at Haiti Observer Haitian Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail