Juicy jerk chicken with easy slaw

SERVES 6 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. 2 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. 3 Pour the mixture over the upside-down chicken and rub all over, including the cavity, to coat thoroughly. 4 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. 2 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 42.