This dish is vibrant, spicy and great to share with friends...everything you'd expect from an amazing Caribbean meal! We crisp up some potato skins to scoop up our sticky jerk chicken. Perfect for around a table with your friends.
Preheat the oven to 180ºC.
Coat the potatoes in olive oil, salt and pepper then bake for 1 hour in the oven.
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.
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.
Cut the potato in half lengthways when cool enough to hold. Scoop out the middle of the potato, leaving a thin layer (1/2 cm) of potato on the skins.
Raise the oven temperature oven to 200ºC and place the skins back in for 10 minutes.
Peel and grate the carrots and dice the onion. Mix in the coconut, sugar, vinegar and coriander, then season well.
Serve the chicken with a garnish of chopped coriander, the crisp potato skins, the carrot salad and a dollop of sour cream. Serves 4