Poul Ak Nwa (Chicken With Cashews)

Originating in northern Haiti where cashews grow abundantly, this aromatic chicken stew is usually reserved for Sunday dinners or special occasions. Simmering the chicken before browning it may seem counterintuitive, but this commonplace Haitian technique infuses the chicken with flavor and moisture. Though not included in this version, another traditional step involves washing the chicken with warm water and lime juice, which removes the raw chicken smell and adds another layer of seasoning from the limes.

The chicken is packed with flavor thanks to the mainstay Haitian spice blend, epis (you can read more about epis here). Just as no two sofrito recipes are alike, the same goes for epis—other common epis ingredients include cilantro, cloves, and Scotch bonnet chiles. This recipe makes more epis than you need for the chicken, but the leftovers will keep for weeks in the fridge (or months if frozen in ice cube trays). Use some as a marinade for pork or fish; stir a couple of tablespoons into soup and stew bases; add a spoonful to rice along with the water before cooking; or add a dollop to sautéed greens. —Lesley Enston