Tuesday, February 15, 2011


COMING SOON! Chicken in Sauce
Serves 4

Hen with Cashews
Haitians from the northern part of Haiti cook with cashews.
Yield: 6 servings
  • 1 cup cashews
  • 1 hen (or small chicken), cut in 8 to 10 pieces
  • 1 lime
  • 3 tablespoons pikliz, or to taste
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 1 shallot, sliced thin
  • 1 scallion, chopped
  • ½ green bell pepper
  • ½ red bell pepper
  • 1 parsley or cilantro sprig
  • 1 thyme sprig
  • 2 to 3 whole cloves
  • ½ tablespoon salt, or to taste
  • ¼ tablespoon black pepper, or to taste
  • 2 tablespoons tomato paste
  • 1 cup sos ti-malis
In small pot, boil cashews in 2 cups water over low heat for 1 hour and put aside. While the cashews are cooking, clean hen with lime, rinse with water and drain. Marinate hen with pikliz, garlic onion, shallot, scallion, and green and red pepper. Put marinated hen in large pot and parsley or cilantro, thyme, cloves, salt, and pepper. Cook over medium heat, covered for 45 minutes, stirring occasionally. The juices will evaporate allowing the meat to start browning.

Dissolve tomato paste in 1 cup water and stir into the chicken 1/4 cup at a time and cover until it evaporates. Do this 4 times (until you use up the cup of dissolved tomato paste). The idea is that you want the meat to become brown on all sides. This process takes 40 minutes.

Alternatively, you can put the hen in the oven for 45 minutes to 1 hour at 350ºF until meat is brown. Add sos ti-malis to the hen. Add cashews and cook, covered, for another 20 minutes. When it is cooked, see if it needs a zing; if so, add another tablespoon of pikliz, or more salt and pepper to taste


1 (3 1/2-4 lb) fryer, cut into 1/8 's
1 large onion, sliced thin
1 scotch bonnet pepper, chopped fine
3 garlic cloves, smashed or 3 minced garlic
3/4 cup of tomato sauce
3 tablespoon of brown sugar
salt and pepper
2-3 limes
vegetable oil


1 Wash chicken well & pat dry.
2 Rub each piece with limes/lemons and sprinkle with salt.
3 Heat oil in heavy ovenproof pan.
4 Preheat oven to 375°F.
5 Fry chicken pieces in hot oil.
6 Meanwhile, in a bowl, combine garlic, sugar, tomato sauce and salt; mix well.
7 After 5 minutes of frying the chicken, add sliced onions and chopped pepper, for 5-7 minutes.
8 Remove pan from heat and drain excess oil and add the tomato mixture, stirring well.
9 Place the pan in oven & bake uncovered for 20 minutes or until chicken is cooked completely.
10 Transfer chicken to serving platter lined with lettuce and onion rounds and with a pile of "Pikleze"
11 Served with diri blanc (plain white rice) - pour sauce over rice.

Roasted Chicken with stuffing


For the roast chicken and gravy
1 x 1.6kg/3½lb whole chicken
15g/½oz butter
2 tsp cayenne pepper
350ml/12fl oz chicken stock
4 tbsp rum
For the bread stuffing
50g/1¾oz butter
½ onion, finely chopped
2 spring onions, trimmed, chopped
2 garlic cloves, finely chopped
large pinch freshly grated nutmeg
3 slices white bread, crusts removed, made into breadcrumbs
4 sprigs fresh thyme, leaves only
1 lime, zest and juice
2 tbsp rum
2 tsp soft light brown or demerara sugar
For the tomato and plantain stuffing
15g/½oz butter
2 very ripe plantains, peeled and sliced
2 ripe plum tomatoes, cut into quarters
salt and freshly ground black pepper


  1. Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside.
  2. For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened.
  3. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened.
  4. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown.
  5. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside.
  6. When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside.
  7. Preheat the oven to 190C/375F/Gas 5.
  8. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender.
  9. Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.
  10. Stuff the cavity of the chicken with the tomato and plantain stuffing. (Alternatively, cook the tomato and plantain stuffing in a small roasting tray for 25-30 minutes while the chicken is cooking.)
  11. For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper.
  12. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body.
  13. Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender.
  14. Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.)
  15. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil.
  16. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid.
  17. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken.
  18. To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy.
Haitian Stewed Chicken (Poulet Creole)
1 3–4-lb. chicken, cut into 8 pieces
1 tsp. kosher salt, plus more to taste
3 cloves garlic
2 scallions, roughly chopped
2 sprigs parsley
1 sprig thyme, stemmed
1 Scotch bonnet chile, split
1 green bell pepper, stemmed, seeded, and thinly sliced
2 tbsp. canola oil
1 large yellow onion, halved and thinly sliced
1/2 red bell pepper, stemmed, seeded, and thinly sliced
Freshly ground black pepper, to taste
2 tbsp. tomato paste


1. Place chicken in a shallow baking dish. Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1/2 cup water in a food processor and pour over chicken. Chill for 4 hours.
2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Scrape marinade from chicken; reserve marinade. Add chicken to pot and cook, turning once, until browned, about 10 minutes. Transfer chicken to a plate and set aside. Add remaining green bell peppers, onions, and red bell peppers to pot, season with salt and pepper, and cook, stirring, until soft, 8–10 minutes. Add tomato paste and cook, stirring, for 1 minute. Return chicken to pot, along with reserved marinade and 1 cup water. Bring to a boil, reduce heat to medium-low, and cover pot slightly; cook, stirring occasionally, until chicken is tender, 25–30 minutes. Remove from heat and season with salt and pepper.