In Haiti, cashews are a very popular ingredient in savory dishes. This dish is served all over but especially in Cap-Haitien were it originated. Raw cashews are added to this slow cooked, one pot dish with Scotch Bonnets adding a spicy kick! —Anna Francese Gass
Rinse all chicken pieces in hot water. Then, rinse the chicken again in the juice of 1 to 2 of the limes. Place all the chicken in a large glass baking dish.
Pour the rest of the lime juice and the orange juice over the chicken. Add the mustard and salt and massage over all the chicken pieces.
Add onion, garlic, scotch bonnet, (chopped with/without seeds if you like a really hot) or whole if you like less heat. Sprinkle in cloves and parsley.
Cover and marinate overnight.
The next day, heat olive oil to medium heat in a dutch oven and add chicken pieces, a few at a time after brushing off any marinade ingredients. Brown on all sides and remove to a side plate. Drain all but a teaspoon of the oil.
Add onion, plum tomatoes, red pepper, and carrot to the oil and begin to mix to soften the vegetables but not browning. Add tomato paste mixed with 1/4 cup hot water. Mix to combine.
Add thyme, salt, scallions and all the marinade to the pot. Lower heat and allow to simmer.
In a small pot, add raw cashews and 1 cup water. Bring to a boil and allow to boil until only approximately 1/4 of the water remains. About 5 to 7 minutes.
Add chicken back to the pot. Pour cashews and water in. If needed, add enough water to barely cover the chicken. This will create your sauce and Haitians love lots of sauce to pour on their rice!
Cover and allow to simmer for 40 to 45 minutes.
Serve with white, long grain rice to sop up the spicy sauce!