Nikki'S Haitian Cashew Chicken Recipe

Name: Nikki'S Haitian Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 4 limes, juiced; 1 orange, juiced; 1 tablespoon kosher salt; 1 garlic clove, minced; 1 white onion, sliced thin; 1 tablespoon stone ground mustard; 3 to 4 whole cloves; 2 sprigs parsley; 2 tablespoons extra virgin olive oil; 1 scotch bonnet pepper, chopped; Chicken and Vegetables; 2 pounds whole chicken, cut into 8 pieces; 2 tablespoons extra virgin olive oil; 1 white onion, chopped into small dice; 2 plum tomatoes, chopped into small dice; 1 red pepper, chopped into small dice; 1 carrot, chopped into small dice; 1 teaspoon tomato paste; 1 tablespoon dried thyme; 1 tablespoon kosher salt; 2 scallions, white and green part chopped thin; 1 cup raw cashews

Servings: persons

Marinade
4 limes, juiced
1 orange, juiced
1 tablespoon kosher salt
1 garlic clove, minced
1 white onion, sliced thin
1 tablespoon stone ground mustard
3 to 4 whole cloves
2 sprigs parsley
2 tablespoons extra virgin olive oil
1 scotch bonnet pepper, chopped
Chicken and Vegetables
2 pounds whole chicken, cut into 8 pieces
2 tablespoons extra virgin olive oil
1 white onion, chopped into small dice
2 plum tomatoes, chopped into small dice
1 red pepper, chopped into small dice
1 carrot, chopped into small dice
1 teaspoon tomato paste
1 tablespoon dried thyme
1 tablespoon kosher salt
2 scallions, white and green part chopped thin
1 cup raw cashews

1
Rinse all chicken pieces in hot water. Then, rinse the chicken again in the juice of 1 to 2 of the limes. Place all the chicken in a large glass baking dish.
2
Pour the rest of the lime juice and the orange juice over the chicken. Add the mustard and salt and massage over all the chicken pieces.
3
Add onion, garlic, scotch bonnet, (chopped with/without seeds if you like a really hot) or whole if you like less heat. Sprinkle in cloves and parsley.
4
Cover and marinate overnight.
5
The next day, heat olive oil to medium heat in a dutch oven and add chicken pieces, a few at a time after brushing off any marinade ingredients. Brown on all sides and remove to a side plate. Drain all but a teaspoon of the oil.
6
Add onion, plum tomatoes, red pepper, and carrot to the oil and begin to mix to soften the vegetables but not browning. Add tomato paste mixed with 1/4 cup hot water. Mix to combine.
7
Add thyme, salt, scallions and all the marinade to the pot. Lower heat and allow to simmer.
8
In a small pot, add raw cashews and 1 cup water. Bring to a boil and allow to boil until only approximately 1/4 of the water remains. About 5 to 7 minutes.
9
Add chicken back to the pot. Pour cashews and water in. If needed, add enough water to barely cover the chicken. This will create your sauce and Haitians love lots of sauce to pour on their rice!
10
Cover and allow to simmer for 40 to 45 minutes.
11
Serve with white, long grain rice to sop up the spicy sauce!

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Marinade, 4 limes, juiced, 1 orange, juiced, 1 tablespoon kosher salt, and more.

Yes, Nikki'S Haitian Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nikki'S Haitian Cashew Chicken

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