Haitian Fare + Cashew Chicken

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When your little sister takes her first trip overseas & comes back itching to prepare a traditional meal she experienced...for us. Let's just say we were not mad. Cassidy, 17 years old, had the chance of a lifetime to visit Haiti this summer with her dear friends originally from Haiti. I remember how impactful my first time out of the country was. Especially in an underdeveloped country - however, despite going without conveniences that I totally took for granted I relished in the experience and welcome future opportunities.

Cassidy recounted witnessing a drastic change of pace, little electricity in many homes, and taking showers from a 5 gallon bucket. Proudly announcing she can take a full shower in less than half a bucket! America, take note! She also experienced the emphasis on community and fresh FOOD!

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The menu below represents specific dishes from the regions she visited her friend's family.  Cashew Chicken, Bean Stew, Fried Plantains, and fresh-cut vegetables. And yes - each one B U R S T E D with F L A V O R. Since you couldn't attend, we want to share the PouletAuxNoix (Cashew Chicken) recipe with you and your taste buds.

Ingredients:

• 6 Chicken pieces (Three thighs and three legs preferably) • 1 tbsp. of Tomato Paste • 1 Lime • 1 1/2 cups of water • 4 tbsp. parsley • 4 tbsp. garlic • 4 tbsp. thyme • 4 tbsp. scallions • Salt (to taste) • 4 tbsp. onion powder • 1 cup of cashews (raw) • 2 tbsp. of Olive Oil • 1/2 tsp. of black pepper • 1 cup diced tomatoes • 1 large onion (red or white) • 1 1/2 tbsp. chicken bouillon (optional) • 1/4 tsp. of chopped hot pepper (optional)

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Directions:

1) Juice the lime and set juice aside. 2) Clean chicken pieces with the squeezed lime then rinse in cold water and use paper towel to pat the pieces dry. (We bought a whole chicken and also made bone broth.) *Here is a helpful video for cutting a raw chicken into pieces! 3) Combine chicken and parsley, black pepper, garlic, thyme, onion powder, scallions, reserved lemon juice, salt and pepper, then marinate for two hours (preferably overnight). 4) In a heavy pot, add chicken and let stew on medium flame for 15 to 20 minutes, stirring occasionally. 5) Boil cashews in a separate pot in water until cooked halfway. Drain and set water aside as well as cashews. 6) Empty pot of chicken and its juices, then add oil and tomato paste to the pot while stirring. Cook tomato paste for a few minutes and add chicken to be browned all around, stirring constantly to avoid sticking. 7) Add tomatoes, chicken broth, onions and hot pepper. Cook for five minutes then stir in cashews, adding water from cashews as necessary. 8) Cook for a half hour or until chicken and cashews are cooked. Season with salt and pepper and serve hot.

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We may have thrown in extra random herbs we cut from the garden.

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Game time.

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Can I get an "amen" from my fellow carb lovers?

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Sweet Cassidy and her displays of love.

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"Finger-licking-good" main event.

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A taste of the island in Minneapolis.

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Cassidy atop a mountain in Haiti. Isn't she cute?! AND the girl can cook! Thanks again for the awesome meal Sis.

We hope you and yours enjoyed the taste of the island too.

Always (hungry) Inspired,

bp