JERK CHICKEN
(A traditional Jamaican dish adapted to the crockpot)
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely
chopped. Add remaining ingredients, except chicken, and pulse until
well combined. Place chicken in a 3 1/2-quart (or larger) slow
cooker/Crock Pot and cover with sauce. Cover, set on low, and cook
for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
(A traditional Jamaican dish adapted to the crockpot)
1 large onion, cut into 8 pieces
1 generous tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear
gloves!)
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely
chopped. Add remaining ingredients, except chicken, and pulse until
well combined. Place chicken in a 3 1/2-quart (or larger) slow
cooker/Crock Pot and cover with sauce. Cover, set on low, and cook
for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
4 servings.
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