Pirates of the Caribbean Chicken with a Treasure Chest

Would be buccaneers will love Andrew Nutter's tasty jerk chicken served in a bread 'chest' with a tasty eddo sauce
By Andrew Nutter
Pirates of the Caribbean Chicken with a Treasure Chest
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the dead mans chest

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

For the Caribbean chicken

  • 2 tbsp olive oil
  • 4 chicken breasts
  • 1 sweet potatoes, cooked and mashed
  • a few fresh coriander leaves

For the jerk rub

  • 2 hot red peppers, chopped
  • 1 tbsp snipped chives
  • 1 clove garlic
  • pinches freshly grated nutmeg
  • pinches ground cinnamon
  • pinches ground cloves
  • 1 tsp cracked black pepper
  • 2 tsp salt
  • 2 tbsp olive oil

For the eddo sauce

  • 250 g eddoes, chopped
  • 250 ml chicken stock
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 tsp chopped fresh red chillies
  • 1 pieces fresh ginger, chopped
  • a few sprigs fresh thyme
  • 25 g coconut cream


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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