Put the olive oil, lime juice, ginger, spring onions (scallions), chillies, mustard seeds, salt and pepper, vinegar, garlic, thyme, tomato puree/tomato pasta, honey, rum (if using), all spice, cayenne and 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.
Put some oil in a pan and once hot, add the chicken and cook for 2 minutes each side to brown.
Put the chicken in the slow cooker and pour over the jerk sauce.
Put the lid on and cook in the slow cooker on high for 3 hours, or low for 6 hours.
Serve the chicken on a bed of rice.
If you want an even spicier dish, then use 2 scotch bonnet chilies. If you don't want it spicy, then leave them out. You can always taste the sauce and adjust it to suit your tastes.
You can leave out the rum if you want.
This recipe can be make with chicken breast or legs instead. Please not that the cooking times may vary.
Serve leftovers in wraps or flatbreads with salad and a creamy sauce.