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
See the complete list of restaurants featured on Big Food Bucket List Season 3.
Watch Big Food Bucket List on Saturdays at 7ep and stream all your favourite Food Network Canada shows through STACKTV, Corus Entertainment’s premium multi-channel streaming service, which is now available to Rogers Ignite TV and Ignite SmartStream customers, in addition to Amazon Prime Video subscribers.
Jerk Dry Rub/Marinade and Chicken
Yukon Gold Fries and Cheese Curds
For the jerk chicken: toss chicken thighs in jerk dry rub. Cover & let sit in the fridge overnight.
Place chicken thighs on grill on high heat and sear and cook completely through, about 10 minutes.
After they are fully cooked, slice into half inch slices.
For the poutine gravy: in a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter.
Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add jerk marinade, beef and chicken broth and bring to a boil, stirring with a whisk.
Stir in about half the cornstarch mixture and simmer for a minute or so.
Season with pepper. Taste and add additional salt, if necessary, to taste.
Deep fry the French fries for about 3 minutes. Toss with salt.
To assemble: top French fries with cheese curds and sliced jerk chicken.
Pour gravy on top.