Wednesday, February 27, 2013

Crock Pot Jerk Chicken

This chicken recipe is for the lovers of heat and not the weak at heart.  

8 scallions
1/4 cup vegetable oil
2 seeded habanero chilies*
1 inch fresh ginger
2 tablespoons molasses
3 garlic cloves
1 tablespoon thyme
2 teaspoons allspice
1/4 teaspoon cardamom
1 teaspoon Kosher salt
4 pounds bone in, skin on chicken pieces (split breasts, thighs)

*  If this is too hot for you swap out the habanero chilies for jalapeno seeded chilies.

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

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 charred and crisp, about 10 to 15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5 to 10 minutes. You may serve the chicken with lime wedges.

This will warm you up on the cold snowy day.

Tomorrow one of my favorite desserts, a French chocolate mousse recipe.  

Be happy and may God bless you and yours. 

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