The only real stumbling block is fear of failure. In cooking you’ve to have a what-the-hell attitude … Check This Amazing Recipe: Caribbean roast chicken with chips and gravy
How to Make Caribbean roast chicken with chips and gravy
less than 30 mins
30 mins to 1 hour
For the roast chicken
- 1.1–1.5kg/2lb 5oz–3lb 5oz whole chicken
- 5 tbsp jerk seasoning
- 260g/9½oz peri-peri sauce
- bunch fresh thyme
- 1 avocado
For the chips
- 600g/1lb 7oz Maris Piper (or other floury potatoes
- vegetable oil
For the chicken gravy
- 4 tbsp chicken
- 1 tbsp jerk seasoning
- 1 tbsp jerk barbecue sauce
Preheat the oven to 200C/180C Fan/Gas 6.
Season the chicken with the jerk seasoning, half of the peri-peri sauce and the thyme, rubbing them all over to cover the meat completely. Place in a roasting tin and roast for 50 minutes, or until cooked through. Check the chicken is cooked through by piercing the thickest part of the leg (between the drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve.
To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through and golden, then transfer to kitchen paper to drain.
To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir constantly for 5–7 minutes until there is a gravy consistency.
Serve the chicken with the chips, gravy and avocado.