Recipe: Jerk Chicken Poutine
I feel fries are the ultimate base to any fusion food. Italian? Add bolognese sauce and cheese. Mexican? Chilli Cheese Fries. Korean? Kimchi Fries (had some in Austin. They. Were. Amazing). Soul Food? Done. And now Canada and the Caribbean come together in an Rich, Spicey, Sweet combo you can serve up for everyone to dig into.
- 6 Jacket Potatoes
- 2 tsp Jerk Paste
- 2 tbsp Reggae Reggae Sauce
- 3 tbsp Sweetcorn
- 2 tbsp Gravy Granules
- Salt, Pepper and Olive Oil
- 1 Spring Onion (Sliced)
- 200 g Mozarella (Sliced)
- 3 Chicken Breasts (Butterflied)
Start by prepping your veg, meat and cheese. The potatoes were pre-baked as usual. Pricked, oiled, salted and baked, except to help retain a bit of shape it was 200 degrees Celsius for 25 minutes.
Bake Your Chicken!
Rub your chicken with your jerk paste and place into a pre-heated oven at 200 Degrees Celsius. Bake for 10 minutes before flipping and baking for another 10 minutes.
Bake Your Fries!
Turn your potatoes into chips, add salt and oil, before tossing and placing back into the oven for 45 minutes.
Mix together your gravy granules and your reggae reggae sauce together before adding your boiling water. Blend together to make the gravy thick, spicey and delicious.
Dice your chicken and add to a pan/ plate with your fries.
Add layers of your Cheese, Sweetcorn and Gravy before garnishing with Spring Onion. I'll be honest, I don't think my last couple of recipes have been my best work, but I worked pretty hard on developing it and loved the result from this one. Fusion fries might have to be a regular fixture for this project. Any flavours I should try? Let me know and they may end up on here!
Hungry for more? Try one of these!