March 8, 2013 by marksetchfield
Serves 4, cooking time 1 hour 15 minutes at 180 degrees.
A large chicken
1 tbsp of jerk paste
1 tbs of dry jerk dry seasoning
1 spring onion
For the coleslaw
3 large carrots
3 tbsp of mayonnaise
For the fries
2 sweet potatoes
1/2 pint of vegetable oil for frying
Chef says: Spatchcock is the process of removing the backbone of chicken, so it splits and lays flat, easy once you get the hang of it. Follow the link below for a step-by-step guide. This is one of my favourite weekend meals with friends over; the chicken is great served cold for a picnics or BBQs. I use Walkerswood Jamaican Jerk Paste and Dunns River Jerk Seasoning, most supermarkets stock it or buy online.
Place the chicken in an oven proof a dish and prick all over with a fork. Brush on some jerk seasoning according to taste, then sprinkle with the jerk powder season. Cover with foil and place in the oven for 45 minutes. Meanwhile, peel the sweet potatoes and cut into thin strips, about 3mm wide. Place them in a bowl of water and add a squeeze of lime juice. Grate the carrots on a coarse grater, finely chop the leeks and place in a bowl. Season and stir in the mayonnaise and chill in the fridge. After 45 minutes remove the foil from the chicken and turn it over and place back in the oven for 15 minutes. After the 15 minutes turn the chicken back over and baste, stick a fork in the side of the chicken if the liquid runs clear, then the chicken’s cooked. Leave to stand while you prepare the fries. Heat the oil in a small wok or pan, remove the potato strips from the water and dry off the excess with a kitchen towel. Now fry the potatoes until they are golden brown, place on some kitchen towel to soak up any excess grease, season with sea salt. Remove the chicken and place on a serving plate and sprinkle with the chopped spring onion add a squeeze of lime juice and serve with the coleslaw and fries.