Instructions: To prepare the Jerk Spice: Preheat the oven to 350 degrees. In small baking pan, combine coriander, cloves, cardamom pods, allspice berries, black peppercorns, bay leaves and cinnamon. Toast in oven for about 10 minutes, or until aromas are released. Puree spices with garlic, jalapenos and ginger, adding small amounts of water to form paste. Remove from blender. Refrigerate in airtight container for up to 1 week. (Yields about 3/4 cup)

To marinate chicken: Rub thighs with 1/4 cup olive oil. Season to taste with salt and pepper. Toss chicken with jerk spice in resealable bag until completely coated and refrigerate overnight.

To cook chicken: Prepare hot grill. Cook chicken on grill for 10 minutes. Turn over. Cook for 10 minutes, or until completely cooked. Keep warm until ready to serve.

To caramelize onions: Heat large saute pan over medium-high heat. Add the canola oil, 1 tablespoon butter and onions. Cook for 10 minutes. Add remaining 1 tablespoon butter. Cook for 6 to 9 minutes more, or until onions are golden brown and caramelized. Season to taste with salt and pepper.

To prepare sweet potatoes cakes: In large bowl, combine sweet potatoes, flour, baking powder, minced onion, egg, salt and pepper to taste. Form mixture into 12 cakes. Heat saute pan over medium-high heat. Add 2 tablespoons olive oil. Cook sweet potato cakes for 3 to 5 minutes on each side, or until golden brown and crisp. Season to taste with salt and pepper.

To serve: Spoon some of onions on 1 side of each plate. Place 2 sweet potato cakes next to onions. Lay chicken pieces on onions and lean against cakes.

This recipe yields 6 servings.

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