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Pirates of the Caribbean chicken with a treasure chest

Andrew Nutter from Great Food Live
Would be buccaneers will love Andrew Nutter's tasty jerk chicken served in a bread 'chest' with a tasty eddo sauce

Pirates of the Caribbean chicken with a treasure chest

Method

1. Preheat the oven to 180C/gas 4.

2. For the chicken: Cut a slit in each chicken breast. Combine the sweet potato and coriander, season to taste with salt and pepper and fill each chicken breast with the mixture.

3. For the jerk rub: crush all the ingredients in a pestle and mortar. Rub the mixture over the chicken.

4. Heat a griddle pan and quickly brown the chicken then put into the oven for 10-12 minutes or until cooked through.

5. For the eddo sauce: put the eddoes, chicken stock, onion, garlic, chilli, ginger and thyme in a small pan and simmer for 20 minutes. Transfer the mixture to a food processor or blender and pulse until smooth. Pass through a sieve and then stir in the coconut cream and season with salt and pepper.

6. For the dead man's chests: put the loaf of bread in the freezer for a little while to firm up. Slice off the crusts and cut the crumb into 4 rectangles. Hollow out their middles to make 'chests'. Drizzle them with olive oil rub with the garlic clove. Bake for about 5 minutes or until crisp.

7. To serve: put a pool of the eddo sauce on each plate and top with the Caribbean chicken. Fill the chests with the hot spinach and vegetable balls and sit along side the chicken.

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Serves: 4

Prep: 30 min
Cook: 45 min

Ingredients

For the dead man’s chest

1 small white unsliced loaf
1 tbsp Olive oil
1 garlic clove
1 carrot, sculptured in the shape of a man
a few wilted spinach leaves

For the Caribbean chicken

2 tbsp Olive oil
4 corn-fed boneless chicken breasts, skin on
1 sweet potato, cooked and mashed
a few fresh coriander leaves

For the jerk rub

2 hot red peppers, chopped
1 tbsp snipped Chives
1 garlic clove
pinch freshly grated Nutmeg
pinch ground cinnamon
pinch ground cloves
1 tsp cracked pepper
2 tsp Salt
2 tbsp Olive oil

For the eddo sauce

250g eddoes, chopped
250ml chicken stock
1 onion, chopped
1 garlic clove, finely chopped
1 tsp chopped fresh red chilli
1 piece fresh ginger root, chopped
a few sprigs fresh Thyme
25g coconut cream