Christopher Willis of POSH's recipe puts together familiar ingredients to come up with a spicy and unusual dish.

4 quartered chicken-legs and thighs together
4 sweet potatoes
3 sweet white corn whole (do not clean)
2 shallots
2 cloves garlic minced
2 cups olive oil
1 cup Jamaican Jerk Seasoning (the best, Willis says, is JBS)
1 red pepper
1 yellow pepper
1 scotch bonnet pepper (deseeded)
Kosher salt to taste
Cracked black pepper to taste
1 tablespoon granulated sugar
8 tablespoons salted butter
2 tablespoon Old Bay Seasoning
4 cups chicken stock
2 sprigs of fresh thyme
½ cup sherry

Take the four chicken quarters, rub with oil and sprinkle over a little salt and pepper. Cover with jerk seasoning and let sit for about an hour, to allow the skin to absorb the seasoning. 

Throw skin-side down on the grill or in a ridged grill-pan to sear in the seasonings and juice. Place in a baking pan and add 2 cups of chicken stock, 4 tablespoons of butter, and ½ cup sherry. 

Cook at 350F for about 45 minutes and then cover with aluminum and lower the heat to 325F and cook for another 1 hour, and each 20 minutes take the dripping and pour over chickens.  After the 1 hour check the chicken and if you see the fat coming of the bone, its perfect set aside.

While chicken is cooking, rinse the corn with water but do not clean. Grill the corn with husks on till it turns brown on all sides (you are steaming it in the middle), then de-husk and slice into thirds.

Skin and quarter sweet potatoes and cut into half, then mince shallot, garlic and peppers.  Sauté shallots, garlic, peppers, and sweet potatoes.  After they brown, add the sugar and stir, then add chicken stock.  Once it reduces to a thick consistency add the corn, Old Bay, salt and pepper, scotch bonnet pepper (without the seeds). Add the butter and thyme and swirl the pan to incorporate.  Note: The sweet potatoes should not be mush but just cooked through.

Place the vegetables in a bowl with the corn and sweet potatoes and top with chicken and a little of the chicken juice. 

This dish showcases the sweetness of the sweet potatoes and the spiciness of the chicken.

Posh is located at 730 11th St NW, 202 393 0975.

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