Beninese-style Poulet aux noix

Ingredients

In the Beninese adaptation of Poulet aux noix, we incorporate local Beninese spices and ingredients to give the dish a distinct flavor profile. The addition of ginger, garlic, and chili adds a spicy kick, while the use of cashews brings a unique nuttiness to the dish. The sauce is also slightly thicker and richer, providing a heartier texture. We alse have the original recipe for Poulet aux noix, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon thyme 1 teaspoon thyme
• 1 cup (150g) cashews 1 cup (150g) cashews
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, chili powder, paprika, and thyme. Season with salt and pepper.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   In a separate pan, lightly toast the cashews until golden brown.
7. 7.
   Add the toasted cashews to the pot and stir gently to combine.
8. 8.
   Cook for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Beninese-style Poulet aux noix hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cashews — Make sure to lightly toast the cashews before adding them to the dish. This will enhance their flavor and add a delightful crunch to the Poulet aux noix.

Tips & Tricks

• For a spicier version, increase the amount of chili powder according to your taste preference.
• Serve the Poulet aux noix with steamed rice or traditional Beninese fufu for a complete meal.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water during the last few minutes of cooking.

Serving advice

Serve the Beninese-style Poulet aux noix hot, accompanied by steamed rice or fufu. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the chicken pieces on a platter and pour the thick tomato-based sauce over them. Sprinkle the toasted cashews on top and garnish with fresh cilantro leaves for an attractive presentation.