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The ingredients needed to cook Scrummy slow cooked Carribean chicken:
- You need 5 chicken thighs (skin off)
- Prepare 1 can coconut milk
- Provide 1 Jamaica jerk seasoning (dry)
- You need 1 dash paprika, tumeric, cayenne pepper, garlic, cumin
- Get 1 can Red kidney beans
- Prepare 1 pinch coriander
- Prepare 2 bay leaf
- Use 1 lime
- Prepare 1 maple syrup
- Take 1 packages pancetta
- Prepare 1 large onion, chopped
- Take 1 cup frozen sweetcorn
Instructions to make Scrummy slow cooked Carribean chicken:
- Place the jerk seasoning, herbs, maple syrup, and a dash of olive oil into a large sandwich bag
- Slash each chicken thigh threw times with a sharp knife
- Add the chicken to the bag and squish it all together (technical term ;))
- Heat a tea spoon of olive oil in a griddle pan
- Fry the onion and pancetta in the oil
- When the onion and pancetta are cooked remove them from the pan and leave them to rest inside the slow cooker
- Using the same oil from the pancetta and onion add the chicken thighs to the griddle pan
- Cool each side so you get a blackened effect on both sides of thigh
- When the chicken is completely cooked, add the coconut milk and bring to the boil
- Season the sauce with the same herbs used in the marinade
- Open the can of red kidney beans and put half the can into the slow cooker
- Add the chicken and sauce to the slow cooker
- Slice the lime into quarters and squeeze two into the pot, then add the other two whole onto the top of the slow cooker
- Add the bay leaves and frozen sweetcorn
- Top with fresh coriander and cook in the slow cooker for 6-7 hours
- Serving suggestion: cook rice as required and add to the sauce pot.
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