Name: Jerk Chicken Poutine
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 medium onion, coarsely chopped; 3 medium scallions, chopped; 2 Scotch bonnet peppers, chopped; 2 garlic cloves, chopped; 1 Tbsp five-spice powder; 1 Tbsp all-spice beads, coarsely ground; 1 Tbsp coarsely ground pepper; 1 tsp dried thyme, crumbled; 1 tsp freshly grated nutmeg; 1 tsp salt; ½ cup soy sauce; 400 g chicken thighs, julienne cut; 6 oz veggie stock; 2 oz cornstarch; 4 oz butter; 7 oz jerk marinade; 700 g Yukon Gold potatoes, standard cut, medium thin and fried twice; 16 oz cheese curds

Prep Time

45 min

Cook Time

Yields

4 servings

This poutine is made from warm, crunchy golden brown French fries and topped with rich gravy flavoured with Caribbean spices, Québec cheese curds and slices of expertly made jerk chicken.

Courtesy of Chef Jae-Anthony Dougan of Tropikàl Restobar.

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ingredients

Jerk Dry Rub/Marinade and Chicken

medium onion, coarsely chopped

medium scallions, chopped

Scotch bonnet peppers, chopped

garlic cloves, chopped

Tbsp five-spice powder

Tbsp all-spice beads, coarsely ground

Tbsp coarsely ground pepper

tsp dried thyme, crumbled

tsp freshly grated nutmeg

tsp salt

cup soy sauce

400

g chicken thighs, julienne cut

Poutine Gravy

oz veggie stock

oz cornstarch

oz butter

oz jerk marinade

Yukon Gold Fries and Cheese Curds

700

g Yukon Gold potatoes, standard cut, medium thin and fried twice

oz cheese curds

Ingredient Substitution Guide

directions

Step 1

For the jerk chicken: toss chicken thighs in jerk dry rub. Cover & let sit in the fridge overnight.

Step 2

Place chicken thighs on grill on high heat and sear and cook completely through, about 10 minutes.

Step 3

After they are fully cooked, slice into half inch slices.

Step 4

For the poutine gravy: in a small bowl, dissolve the cornstarch in the water and set aside.

Step 5

In a large saucepan, melt the butter.

Step 6

Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

Step 7

Add jerk marinade, beef and chicken broth and bring to a boil, stirring with a whisk.

Step 8

Stir in about half the cornstarch mixture and simmer for a minute or so.

Step 9

Season with pepper. Taste and add additional salt, if necessary, to taste.

Step 10

Deep fry the French fries for about 3 minutes. Toss with salt.

Step 11

To assemble: top French fries with cheese curds and sliced jerk chicken.

Step 12

Pour gravy on top.

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Jerk Chicken Poutine