When I contemplated making this dish, I wondered how many Jamaican Jerks I could get hold of on a wintry Melbourne day. And more importantly, would they jump willingly into my slow cooker?
Jerk comes from “Jerky”, traditionally a hot spice-rub in which chicken is marinaded then grilled or barbecued. But hell, I have a slow cooker and I’m not afraid to use it. And I’m not afraid to bastardise a perfectly good indigenous recipe for my own desire for curry (nor take a splendidly crappy photo of the results).
It was a hit with the hungry ferrets. Although the recipe calls for a small nation of chilli, I omitted the chilli in the slow cooker, then added it when I served it up for Husband and I.
- 1.2 kg chicken thighs (about 10)
- 2 tbsp olive oil
- 1 bunch spring onion
- 4 garlic cloves
- 2 hot chilli peppers, finely chopped (put this in at the end if you’re making it for kids)
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 2 tsp dried thyme
- 1/2 teaspoon nutmeg
- 1 tbsp brown sugar
- 1 tbsp plain flour
- 600 ml chicken stock
- 1 tbsp white wine vinegar
- 1 tbsp lime juice
- 2 tsp tomato paste
- salt and pepper
- Heat the oil in a frying pan and add the chicken in batches and cook until browned on all sides. Remove and transfer to the slow cooker.
- To the frying pan, add the spring onions, garlic (and chilli) and cook on medium heat for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour, then add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
- Stir in the vinegar, lime juice, tomato paste and salt and ground black pepper. Pour over the chicken, cover and cook on high for 3 hours, or until the chicken is tender.
- Remove the lid and cook on high for an extra hour until the sauce reduces.
- Serve with coconut rice (with a hit of garlic and some allspice) and a simple salsa of tomato, red onion, coriander and lime juice.