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Ben and Barry make Jerk Chicken with Crispy Potato Skins and Coleslaw - a spicy dish that's great to share with friends.

Jerk Chicken with Crisp Potato Skins


  • 4 large baking potatoes

  • 2 tablespoons jerk seasoning

  • 1 teaspoon allspice powder

  • 2 tablespoons runny honey

  • 2 cloves garlic, peeled

  • 1 red chilli, deseeded

  • 2 glugs olive oil

  • 6 boneless chicken thighs, trimmed

  • 1 lime

  • 2 tablespoons tomato purée

  • 200 milliliters chicken stock

  • 4 small carrots

  • 1 red onion

  • 1 tablespoon desiccated coconut

  • 1 tablespoon brown sugar

  • 1 tablespoon cider vinegar

  • 1 handful fresh coriander, finely chopped

  • 1 dollop sour cream to serve


  1. Preheat the oven to 180°C.

  2. Coat the potatoes in olive oil, salt and pepper then bake for 1 hour in the oven.

  3. Grate the garlic and finely chop the chilli. Throw the jerk seasoning, allspice, honey, grated garlic, chilli and a glug of olive oil into a bowl and toss with the chicken pieces.

  4. Heat oil in a pan. Brown the chicken, squeeze over the lime juice and add the tomato purée. Coat the chicken in the purée before pouring in the chicken stock. Simmer until the sauce reduces and thickens.

  5. Cut the potato in half lengthways when cool enough to hold. Scoop out the middle of the potato, leaving a thin layer (1/2 centimeters) of potato on the skins.

  6. Raise the oven temperature oven to 200°C and place the skins back in for 10 minutes.

  7. Peel and grate the carrots and dice the onion. Mix in the coconut, sugar, vinegar and coriander, then season well.

  8. Serve the chicken with a garnish of chopped coriander, the crisp potato skins, the carrot salad and a dollop of sour cream.

Jerk Chicken with Crisp Potato Skins




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- [Voiceover] Today we're making the most amazing jerk chicken. Some healthy coleslaw. And these quite hot potato skins which are bloomin' hot! Here we go. This is Ben, Jamie, Barry, and Mike. - Don't mind me. - [Voiceover] We are old schoolmates. And together, the faces of SORTED, an online cooking community with one aim: to get more of our generation into the kitchen. In each episode, one of us attempts to impress the group with a great-tasting recipe. And we talk food at the table. - [Barry] It's kinda finger food, so dig in. - That looks pretty epic. - I've gone a little bit different. - [Voiceover] Safety first. - [Voiceover] Very ladylike, Mike. - Nope. Abandon. - [Voiceover] Abandon ship. - [Voiceover] Back in for cutlery. - That's gone well. - Did you cover them with anything to make them go crispy? - No, no, no. Just all the natural, you want that kinda dryness in them. - [Barry] It does have a bit of a kick because I didn't quite chop the chili as finely as I meant to. - [Mike] Ben's feeling the spice. Look at him. - My mouth likes it, my face doesn't. - [Mike] Now this might sound nasty, but it looks like it's quite an easy dish. - Yeah. And it was. We started with the potatoes. We gave 'em a bit of a prick, stuck 'em in the oven at about 180, and we cooked them for how long? - [Ben] About an hour. Depends on the size of the potato, but 'til they cook through. - [Barry] And then we could halve them, scoop out the flesh, leaving a little bit around the outside, put them back in, they'll go lovely and crispy. - [Voiceover] What about chicken? - [Mike] Jerk chicken, you have to adhere to certain specifications or whatever. But how did you put your own- - [Ben] Bought jerk seasoning. So it's already go the combination- No, no, no - [Mike] What? That is such a- Basically, I bought it, and claimed it as my own. - You can buy the spice, it's already got the blend. So say you have six, seven different dried spices, you can buy one that's already got the blend. So it's got the cloves, it's got the cinnamon, it's got the 'mento, the coriander. It's all the bits and pieces in there, already done for you. We added allspice, and honey, and garlic, and chili as well. Fried it all up. Quite high, quite hot. You wanna caramelize, and almost burnt bits on it. And then add in tomato puree, squeeze in lime juice, chicken stock, and let it bubble away. - [Barry] I like what you did there. You've added the burnt bit in it, as though it was on purpose. Ben? - [Ben] Yes? - Are they burnt? - Charred. Think oil drum - [Barry] Mm-hmm. - And don't forget we're gonna put all the sweetness from the honey, the lime, the tomato, the chicken stock - [Barry] Oh, yeah! - it'll all melt down and you get that charred bit - [Barry] That will all cover up the taste. - you get the sweetness. You have no idea. - I love this. This is my type of food. You know how much I like coleslaw anyway. - [Barry] I was a bit worried about that, cuz it's not a classic, and you don't deal- - Can you work out what's in it though? - Yep, there's carrot. - Good. - There's red onion. - Yep. - [Ben] Desiccated coconut. Chopped coriander. And instead of mayonnaise or anything too wet just a little bit of cider vinegar, brown sugar, and salt and pepper. - [Voiceover] So it's healthy. - [Jamie] It's really good. Actually, you could even say it gets a little bit lost when you put it with chicken. You have to have it on its own as well. - This'd be quite good if there was a big football match or something like that. You can just set movie night- - You get about 18,000 people at football, actually. - Give me strength. - [Ben] Like nacho time. Or a meal to impress. - Or a Sunday dinner. - [Voiceover] It's not a meal to impress. You bought it. - It's a meal for all occasions I think is what we're trying to say. - [Barry] All in all, it went down well, yeah? - Yeah, I enjoyed it. Yeah, I give that a thumbs up. - [Barry] Sweet. Right, let's clear up. And Ben, can you go and have a shower?

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