The perfect Sunday poultry dish! There is no special way to cook chicken with cashews. The only thing that one needs to know is that the chicken must be well spiced and the cashews must be raw. This dish is prepared for special occasions or on Sundays.
It is made mostly on Sundays because many Haitians will cook it with Rice with Djon-Djon or Black Mushroom Rice which is also a traditional dish. If you are ever invited to someone’s house, and they cook both dishes, you are in for a treat.
Those two dishes when served together is such a delightful meal that I can’t explain it. I don’t know if it is because of the earthiness flavor of the rice from the dried mushrooms or the nutty flavor of the cashews. They taste excellent together.
The chicken is usually marinated overnight or for a few hours, steamed on low heat, pan fried with tomato paste for its golden brown color and finally cooked with the cashews for that special touch. Because the cashews are raw, they must be partially cooked in water and drained before added to the chicken for the final step.
When I mentioned earlier that Chicken with Cashews is usually served with Rice with Djon-Djon, it can also be eaten with other types of rice such as Rice with Green Peas or just a regular rice recipe.
Many people have their way of cooking chicken, and as long as you like your way and want to adventure with spices, you won’t be disappointed because you are getting your protein from the meat and fiber from the cashews. This is an all around healthy dish in my opinion. Enjoy!
Note: Use my recipe for Mixed Fresh Herbs and Spices to marinate the chicken if preferred.