Juicy jerk chicken with easy slaw

The Mail on Sunday - You - - Food Sarah Wilson -

SERVES PREPA­RA­TION TIME 10 min­utes COOK­ING TIME 6 hours on low, 3½ hours on high 40g but­ter 1.5kg-1.8kg whole or­ganic chicken juice of 3 limes 1 ta­ble­spoon ground all­spice 1 tea­spoon ground cin­na­mon ½ tea­spoon cayenne pep­per 2 tea­spoons sea salt 1 ta­ble­spoon rice malt syrup EASY SLAW 1 ta­ble­spoon olive oil 2 bunches tenderstem broc­coli, halved length­ways 1 pack pre-shred­ded coleslaw mix (or make your own) 4 spring onions, sliced IN THE MORN­ING 1 Melt the but­ter in a hot fry­ing pan and brown the chicken all over. Re­move from the pan and place it up­side down in the slow cooker.

Com­bine the lime juice with the spices and salt in the same pan over low heat. Add the rice malt syrup and stir un­til melted and com­bined.

Pour the mix­ture over the up­side-down chicken and rub all over, in­clud­ing the cav­ity, to coat thor­oughly.

Cover and cook for 6 hours on low or 3½ hours on high. IN THE EVENING 1 To make the slaw, heat the olive oil in a large saucepan, then gen­tly sweat the broc­coli un­til al­most tender. Add the re­main­ing in­gre­di­ents and stir un­til warmed through.

Re­move the chicken from the slow cooker and slice the meat from the bone. Serve with slaw. SUG­GESTED SIDES Cooked quinoa (or the cit­rus-spiced sweet pota­toes from my book). FOR A CON­VEN­TIONAL OVEN To make the recipe with­out a slow cooker, see my slow know-how and con­ver­sion guide on page 62.

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