Monday, June 9, 2014

Slow Cooker Jerk Chicken

I saw this recipe and really wanted to make it.  I had to sub some ingredients since I didn't have the right peppers and cardamom.  I think it would taste more authentic with skin on chicken.  I liked it, but it was a bit dry.
Slow Cooker Jerk Chicken

8 scallions, chopped coarse
1/4 cup vegetable oil
2 habanero chilies, stemmed and seeded Beth used jalepenos
1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
2 tablespoons molasses
3 garlic cloves, peeled
1 tablespoon thyme
2 teaspoons allspice
1/4 teaspoon cardamom Beth used 1/8 tsp cinnamon and 1/8 tsp nutmeg
1 teaspoon coarse salt
4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)Beth used 4 large boneless breasts
lime wedges for serving

1.  Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.

2.  Add chicken to slow cooker and coat evenly with scallion mixture. Cover and cook until chicken is tender, about 4- 6 hours on low.

3. Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charge and and crisp, about 10-15 minutes.

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