The perfect recipe for Sunday dinner.
4 Chicken leg quarters, cut in two
6 oz Tomato paste
1 qt Chicken stock or broth
6 oz Epis (Haitian green seasoning)
½ cup Cashew halves, toasted
2 tbsp Finely ground cashews
1 Bouquet Garni
½ Green bell pepper, julienned
½ Yellow onion, jullienned
Canola oil, for cooking
Salt and pepper to taste
Make the Bouquet Garni by wrapping 3 thyme sprigs, a bunch of parsley stems, 2 heads of scallions, 1 habanero pepper, 5 whole peppercorns, 2 whole cloves and 3 heads of garlic in cheesecloth.
Season chicken with épis, salt, and pepper. Place in a container and let marinate overnight or for 3 to 4 hours.
Heat a dense pot, add some oil and sear chicken in small batches until golden brown on each side. Remove and set aside.
In same pan, add tomato paste and cook on low heat until well dissolved, about 2 minutes.
Pour in chicken stock/broth then mix in cashew powder until well dissolved.
Add chicken pieces, and bouquet garni - make sure chicken is at least three quarters submerged. Adjust seasoning to your liking, bring to a boil, and then let simmer for about 30 minutes.
Once chicken has reached an internal temperature of 165°F, and sauce is silky, add cashew halves, onions, and peppers.
Let cook for an additional 7 minutes. We suggest serving it with white rice and avocados.