This recipe was created for Club House for Chefs by: Ryan Shewchuk, Ellias Steinhauer, Dawson Bolt and Kayla Payne of Northern Alberta Institute of Technology in Edmonton.
For the Marinade: Pulse all of the ingredients in a robot coupe or blender and reserve. To finish sauce, thicken with cornstarch and water mix (approximately ½ - 1 cup). Sautee garlic until soft and fragrant and add to mixture.
For the Brine: Combine all the ingredients and reserve for use.
For the Jerk Chicken: Process chicken thighs into two-inch cubes. Skewer cubes and place into the brine overnight. After chicken has brined overnight, marinade for three hours. Cook on a grill over medium, high heat. Finish with extra marinade.
For the Pickled Apples: Simmer ingredients for the pickling liquid and add the apples. Reserve for use.
For the Slaw: Smoke the poppy seeds. While the seeds smoke, shred the cabbage and carrots. Reserve for use.
For the Slaw Dressing: Mix all of the ingredients. Add pickled apples and slaw and combine with dressing until fully incorporated.
For the Jamaican Festivals: Sift and mix all the dry ingredients together. Slowly add water until dough forms. Knead the dough until it reaches a thicker texture and let the dough rest. Once the dough has rested, roll and shape the dough to desired size. Pan fry or deep fry the dough at 350 ℉. Drizzle with aioli.
For Serving: Place slaw on plate and create flat surface on the top. Offset two of the Jamaican Festivals and drizzle with aioli. Top with jerk chicken skewers and garnish with green onions.