In a large bowl, combine the chicken pieces with lime juice, Haitian seasoning (epis), salt, and pepper. Mix well, ensuring that the chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight.
Preheat the oven to 350°F (180°C). Place the cashews on a baking sheet and roast for 10-12 minutes or until golden brown, stirring occasionally to prevent burning. Remove from the oven and set aside.
In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Brown the marinated chicken pieces on all sides, then remove them from the pan and set aside.
In the same skillet, add the onions, bell pepper, and garlic, and cook until softened, about 5-7 minutes.
Stir in the tomato paste, diced tomatoes, chicken broth, parsley, cilantro, and, if using, the Scotch bonnet or habanero pepper. Bring the sauce to a simmer.
Return the browned chicken pieces to the skillet, cover, and simmer on low heat for 45 minutes, or until the chicken is cooked through and tender.
Add the roasted cashews to the skillet and stir gently to combine. Cook for an additional 5-10 minutes to allow the cashews to absorb some of the sauce.
Taste and adjust the seasoning if necessary. Remove the optional hot pepper before serving if desired. Serve the Haitian Poulet ak nwa over rice or with your favorite side dish.
