Poulet aux noix is a Haitian dish featuring chicken and cashews as the main ingredients. The chicken should always be well-spiced, while the cashews used in the dish should be raw. Chicken pieces, such as legs and thighs, are typically marinated in epis, steamed, then pan-fried along with diced tomatoes, onions, and tomato paste, which imparts a golden-brown color to the meat.

The cashews are cooked in water for a few minutes, then drained and added to the chicken. The dish is traditionally prepared for Sunday lunch, and it is often accompanied by rice with djon-djon or rice with green peas.