Slow Cooker Jerk Chicken

Spicy, smoky Caribbean-style chicken with a sticky glaze. Tastes like sunshine even on a grey British day.

Ingredients

• 8 chicken thighs (bone-in)
• 3 tbsp jerk seasoning paste
• 3 cloves garlic, crushed
• 1 onion, sliced
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 1 scotch bonnet or habanero, deseeded and sliced (optional)
• 100ml chicken stock

Method

1. Rub the jerk seasoning all over the chicken thighs.
2. Place onion slices in the slow cooker, then the chicken on top.
3. Mix stock, soy sauce, honey, lime juice, and garlic. Pour around the chicken.
4. Add the scotch bonnet if using.
5. Cook on Low for 5-6 hours.
6. For a sticky finish, grill for 5 minutes brushing with the cooking juices.
7. Serve with rice and peas and fried plantain.

Tips

Scotch bonnet peppers are seriously hot — deseed them and use gloves. Leave them out entirely if cooking for kids.