Thyme After Time: Slow Cooker Jerk

At times, the real world takes away every moment of my free time. My work schedule changed a bit and my husband is home in the mornings more often now (my writing time). We recently lost a very dear pet friend that I've had for fifteen years to cancer. It was a very sad loss and our home seemed very empty. While we miss her dearly, in the past week we have been adopted by two brothers; kittens that are nine months old. They are rescue kittens, so they are still adjusting to their new life. It's fun to watch them discover and play. It also has taken just a bit more of my time. I have to admit, they are so worth it! They are quite adorable.

So, now, that you've heard all of my excuses for my lack of recipes in the past few weeks along with a few creative stories, know this: I have so many good things in store for you! There's many fun reads and tasty meals coming your way, plus, one very special series of posts I am very excited about. It's a bit of sci fi and that's all I'm saying. I can hardly wait until I get all of the artwork and props made and let the story unfold.

With this short post, I leave you with a recipe favorite of mine. It's great when you are short on time. The ingredient list looks a bit long. That's the hardest part. Throw everything in the smoothie maker or food processor. Rub it in the chicken. Turn your slow cooker on and you're done until you get home.

Once you are home, baste and broil and your chicken is ready. Jerk chicken is a favorite of ours.
When it's grilled over an open flame, there's nothing quite like the smoky char, the bits of caramelized seasoning. This recipe comes pretty close without ever having to step foot outside. (Today's temperature is 4 degrees Fahrenheit. Staying inside sounds like a good plan.)

We serve our Jerk with rice and peas, a traditional Jamaican dish. I was in a hurry and made a very quick version of the dish, therefor, no recipe. I used instant rice with a combination of chicken broth and coconut milk; a little lime juice, some thyme, green onions, rinsed and drained black beans and a diced mango.

So, ladies and gentleman, until the next time (which will be soon) enjoy the jerk...
It's short on prep time but big on flavor!
Yeah Man!

The Jerk

1 Tbsp Allspice Berries (alternately use 1 tsp ground allspice)
1/2 Tbsp Whole Peppercorns (alternately 1/2 tsp fresh ground pepper)
1-2 Habanero, stemmed and seeded (use gloves)
1 tsp Kosher Salt
1/8 tsp Ground Cinnamon
1 tsp Thyme
1 Tbsp Brown Sugar
2 Cloves Garlic, peeled
2 " piece of Fresh Ginger, peeled (about 1 tablespoon)
2 Green Onions
1/4 of a Red onion
1 Tbsp White Vinegar
2 Tbsp Rum
2 Tbsp Fresh Lime Juice
2 Tbsp Olive Oil

1 Cut up Chicken (or alternately 1 pkg of Chicken Thighs)
Green onion, sliced for garnish
The zest of a Lime

In a spice grinder or with a mortar and pestle (I used the smoothie cup provided with my Ninja.)

In a food processor (or smoothie cup) combine all ingredients above and blend to a paste.

Reserve about 3 tablespoons of the paste for later.
Rub the rest of the paste into the chicken.
Set your slow cooker on LOW for 7 hours.

Seven hours later.......

Line a baking sheet with aluminum foil.
Set a cooling rack inside.
Heat your broiler and set the oven rack 6-7 inches away from the heating element.
Place the chicken on the baking sheet. Using the reserved Jerk Paste, baste the slow cooked chicken.