Poulet aux noix – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Haiti Servings: 4
Haiti Servings: 4Poulet aux Noix is a sumptuous Haitian dish known for its rich blend of flavors that exemplify the vibrant culinary traditions of Haiti. Often prepared for special occasions, this dish combines tender chicken with the unique taste of roasted walnuts, creating a harmonious balance. Its origins trace back to the rustic kitchens of Haiti, where local ingredients and traditional cooking methods have been refined over generations, producing a meal that is both comforting and exotic.
Ingredients
- chicken thighs – 8 pieces / about 1.5 kg
- walnuts – 1 cup / 120 g
- onion – 1 large / 150 g, chopped
- green bell pepper – 1 medium / 120 g, chopped
- garlic – 4 cloves, minced
- lime juice – 2 tablespoons / 30 ml
- vegetable oil – 2 tablespoons / 30 ml
- tomato paste – 2 tablespoons / 30 g
- thyme – 1 teaspoon / 1 g, dried
- scotch bonnet pepper – 1 whole, seeded and chopped
- chicken stock – 2 cups / 480 ml
- salt – 1 teaspoon / 5 g
- black pepper – 1/2 teaspoon / 2 g
Instructions
- Season the chicken thighs with lime juice, salt, and black pepper and let marinate for 30 minutes.
- In a large pot, heat vegetable oil over medium heat. Add the chicken and brown on all sides, about 8 minutes. Remove from the pot.
- In the same pot, add chopped onion, green bell pepper, and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- Stir in the tomato paste and thyme, cooking for an additional 2 minutes.
- Add the chicken back to the pot along with the chicken stock and scotch bonnet pepper. Bring to a boil, then reduce the heat and let simmer for 30 minutes.
- Meanwhile, in a dry pan, toast the walnuts over medium heat until fragrant, about 4 minutes.
- Stir the toasted walnuts into the chicken mixture, and let them cook together for an additional 10 minutes. Adjust seasoning with salt and black pepper to taste.
- Serve hot with rice or cornbread.
Substitutions
- chicken thighs -> chicken breast or drumsticks
- walnuts -> pecans or cashews
- scotch bonnet pepper -> habanero pepper
- chicken stock -> vegetable stock
Enhancements in the Next Evolution
- Marinate chicken overnight for more intense flavor.
- Use fresh thyme for a more herbal taste.
- Add sliced carrots for enhanced sweetness and texture.
- Incorporate diced tomatoes for a more robust sauce.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
