Hen with Cashews - Manman Poul ak Nwa - Poulet aux Noix de Cajou

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Isabelle Fassinou

Hen with Cashews - Manman Poul ak Nwa - Poulet aux Noix de Cajou

Post by Isabelle Fassinou » Thu Sep 27, 2007 9:12 am

Hen with Cashews
Manman Poul ak Nwa - Poulet aux Noix de Cajou

by Mirta Yurnet-Thomas

Haitians from the northern part of Haiti cook with cashews. Edith Thomas often prepares this dish for the family on Sundays.

Yield: 6 servings


1 cup cashews
1 hen (or small chicken), cut in 8 to 10 pieces
1 lime
3 tablespoons pikliz, or to taste
4 garlic cloves, minced
1 onion, chopped
1 shallot, sliced thin
1 scallion, chopped
½ green bell pepper
½ red bell pepper
1 parsley or cilantro sprig
1 thyme sprig
2 to 3 whole cloves
½ tablespoon salt, or to taste
¼ tablespoon black pepper, or to taste
2 tablespoons tomato paste
1 cup sos ti-malis
In small pot, boil cashews in 2 cups water over low heat for 1 hour and put aside. While the cashews are cooking, clean hen with lime, rinse with water and drain. Marinate hen with pikliz, garlic onion, shallot, scallion, and green and red pepper. Put marinated hen in large pot and parsley or cilantro, thyme, cloves, salt, and pepper. Cook over medium heat, covered for 45 minutes, stirring occasionally. The juices will evaporate allowing the meat to start browning.

Dissolve tomato paste in 1 cup water and stir into the chicken 1/4 cup at a time and cover until it evaporates. Do this 4 times (until you use up the cup of dissolved tomato paste). The idea is that you want the meat to become brown on all sides. This process takes 40 minutes.

Alternatively, you can put the hen in the oven for 45 minutes to 1 hour at 350ºF until meat is brown. Add sos ti-malis to the hen. Add cashews and cook, covered, for another 20 minutes. When it is cooked, see if it needs a zing; if so, add another tablespoon of pikliz, or more salt and pepper to taste.

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