Jerk Chicken with Caribbean Sweet Potato Fries
Creamy Coconut Slaw & Honey Dip
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Thought you knew your potato game? Welcome to your new star player: the Caribbean sweet potato, which has bright pink skin, creamy white flesh and a milder taste than its orange brethren. You’ll cut yours into fries to accompany juicy chicken spiced with our favourite fiery Jamaican-style jerk spices. Plate it all up with a refreshing slaw dressed in a coconut-kissed mayo, not to mention a creamy honey sauce to dip your fries into, and let yourself be transported to the islands.
We will send you:
- 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
- 100g Shredded red cabbage
- 60g Radishes
- 100g Shredded green cabbage
- 1 Bunch of cilantro
- 450g Caribbean sweet potatoes
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 14g Honey
- 25g Shredded coconut
- 7g Jamaican Waves spice blend (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Eggs, Sulphites
You will need:
Sheet pan
Salt & pepper
Parchment paper
Oil
Medium pan (non-stick if possible)
Total Fat
48 g
Saturated Fat
12 g
Sodium
700 mg
Total Carb
66 g
Sugars
20 g
Protein
40 g
Fibre
11 g
Preparation
Roast the Caribbean sweet potatoes
Preheat the oven to 450°F. Cut the Caribbean sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the sweet potato wedges with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, stirring halfway through, until browned and tender when pierced with a fork.
Mise en place
While the Caribbean sweet potatoes roast, julienne the radishes (or thinly slice into rounds); place in a bowl of water. Finely chop the cilantro leaves and stems. Heat a medium, dry pan (non-stick if possible) on medium. Add the shredded coconut and toast, stirring frequently, 1 to 2 minutes, or until golden brown and crunchy. Transfer to a small bowl and set aside. Wipe out and reserve the pan.
Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the seasoned chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Remove from the heat and let rest for 5 minutes.
Make the slaw
While the chicken cooks, in a medium bowl, combine ⅓ of the mayonnaise, ⅔ of the apple cider vinegar, ½ the honey and up to ½ the cilantro (to taste); season with S&P. Add the green cabbage, red cabbage, radishes (drain before adding and pat dry with a paper towel) and toasted coconut. Toss well.
Make the honey dip
In a small bowl, combine the remaining mayonnaise, apple cider vinegar and honey; season with S&P to taste. Stir to combine thoroughly.
Plate your dish
Divide the Caribbean sweet potato fries, jerk chicken (slice beforehand if desired) and slaw between your plates. Serve the honey dip on the side as a dipping sauce for the sweet potatoes. Garnish with as much of the remaining cilantro as you’d like. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
