Scrummy slow cooked Carribean chicken

Place the jerk seasoning, herbs, maple syrup, and a dash of olive oil into a large sandwich bag

Slash each chicken thigh threw times with a sharp knife

Add the chicken to the bag and squish it all together (technical term ;))

Heat a tea spoon of olive oil in a griddle pan

Fry the onion and pancetta in the oil

When the onion and pancetta are cooked remove them from the pan and leave them to rest inside the slow cooker

Using the same oil from the pancetta and onion add the chicken thighs to the griddle pan

Cool each side so you get a blackened effect on both sides of thigh

When the chicken is completely cooked, add the coconut milk and bring to the boil

Season the sauce with the same herbs used in the marinade

Open the can of red kidney beans and put half the can into the slow cooker

Add the chicken and sauce to the slow cooker

Slice the lime into quarters and squeeze two into the pot, then add the other two whole onto the top of the slow cooker

Add the bay leaves and frozen sweetcorn

Top with fresh coriander and cook in the slow cooker for 6-7 hours

Serving suggestion: cook rice as required and add to the sauce pot.