Follow these steps for perfect results
Lime Juice
juiced
Orange Juice
juiced
Kosher Salt
Garlic
minced
White Onion
sliced thin
Stone Ground Mustard
Cloves
whole
Parsley
Extra Virgin Olive Oil
Scotch Bonnet Pepper
chopped
Chicken
cut into 8 pieces
Extra Virgin Olive Oil
White Onion
chopped into small dice
Plum Tomatoes
chopped into small dice
Red Pepper
chopped into small dice
Carrot
chopped into small dice
Tomato Paste
Dried Thyme
Kosher Salt
Scallions
chopped thin
Raw Cashews
Rinse chicken pieces in hot water, then in lime juice.
Place chicken in a large glass baking dish.
Pour lime and orange juice over chicken. Add mustard and salt, massaging into the chicken.
Add onion, garlic, scotch bonnet pepper, cloves, and parsley.
Cover and marinate overnight.
The next day, heat olive oil in a dutch oven over medium heat.
Brown chicken pieces on all sides, then remove to a plate and drain most of the oil.
Add onion, plum tomatoes, red pepper, and carrot to the pot and soften.
Mix tomato paste with 1/4 cup hot water and add to the pot.
Add thyme, salt, scallions, and all the marinade to the pot. Lower heat and simmer.
In a small pot, boil cashews in 1 cup of water until only about 1/4 of the water remains (5-7 minutes).
Add chicken back to the pot. Pour cashews and water in.
Add enough water to barely cover the chicken.
Cover and simmer for 40-45 minutes.
Serve with white, long-grain rice.
Expert advice for the best results
Adjust the amount of scotch bonnet pepper to control the spice level.
Marinating the chicken for longer than overnight will enhance the flavor.
Serve with a side of plantains for a traditional Haitian meal.
Everything you need to know before you start
20 minutes
The chicken can be marinated overnight.
Serve in a bowl over rice, garnished with chopped scallions and a sprinkle of cashews.
Serve hot with white rice.
Serve with a side salad.
To balance the spice.
A refreshing complement.
Discover the story behind this recipe
A popular dish often served at family gatherings and special occasions.
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