Put 2 tablespoon Olive oil, juice of 1 Lime, 30 g Fresh ginger, 4 Spring onion (Scallion), 1 Scotch bonnet chilli, 1 teaspoon Mustard seeds, 0.5 teaspoon Sea salt, 1 tablespoon Black peppercorns, 2 tablespoon White wine vinegar, 2 Garlic clove, 1 tablespoon Dried thyme, 2 tablespoon Tomato puree, 1 tablespoon Honey, 1 tablespoon Rum (if using), 1 tablespoon Allspice, 1 teaspoon Cayenne pepper and 5 ml 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.
Heat 1 tablespoon Olive oil in a pan and once hot, add 400 g Chicken thighs 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.
Notes
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.
Deseed the chilli if you don't want it to be as spicy.
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.
Make sure the spices you are using haven't been sat in your cupboard for years. If you are using really old spices, they won't have much flavour and you will really notice a lack of flavour in the dish. Opened spices should be used within 6 months ideally.