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Jerk Chicken Poutine

PREP TIME
45 min
COOK TIME
1h
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.

Related: Patois’ Chinese Pineapple Bun Burger

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Ingredients

Jerk Dry Rub/Marinade and Chicken

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

Poutine Gravy

6
oz veggie stock
2
oz cornstarch
4
oz butter
7
oz jerk marinade

Yukon Gold Fries and Cheese Curds

700
g Yukon Gold potatoes, standard cut, medium thin and fried twice
16
oz cheese curds
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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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