Slow Cooker Jerk Chicken

2 standard portions

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Ingredients

• 400 g Chicken thighs
• 1 tbsp Olive oil (for the chicken)
• 2 tablespoons Olive oil (for the jerk sauce)
• 1 Lime ((juice only))
• 30 g Fresh ginger (grated)
• 4 Spring onion (Scallion)
• 1 Scotch bonnet chilli
• 1 tsp Mustard seeds
• 0.5 tsp Fine sea salt
• 1 tbsp Black peppercorns
• 2 tablespoons White wine vinegar
• 2 Garlic clove (crushed)
• 1 tbsp Dried thyme
• 2 tablespoons Tomato puree
• 1 tbsp Honey
• 1 tbsp Rum ((optional, but it tastes even better this way))
• 1 tbsp Allspice
• 1 tsp Cayenne pepper
• 1 tsp Water

Method

1. Put 2 tbsp Olive oil, juice of 1 Lime, 30 g Fresh ginger, 4 Spring onion (Scallion), 1 Scotch bonnet chilli, 1 tsp Mustard seeds, 0.5 tsp Sea salt, 1 tbsp Black peppercorns, 2 tbsp White wine vinegar, 2 Garlic clove, 1 tbsp Dried thyme, 2 tbsp Tomato puree, 1 tbsp Honey, 1 tbsp Rum (if using), 1 tbsp Allspice, 1 tsp Cayenne pepper and 1 tsp Water in a food processor and blend until smooth. If you don’t have one, then use a pestle and mortar and stir in the water.
2. Heat 1 tbsp Olive oil in a pan and once hot, add 400 g Chicken thighs and cook for 2 minutes each side to brown.
3. Put the chicken in the slow cooker and pour over the jerk sauce.
4. Put the lid on and cook in the slow cooker on high for 3 hours, or low for 6 hours.
5. Serve the chicken on a bed of rice.