Scrummy slow cooked Carribean chicken

• 5 chicken thighs (skin off)
• 1 can coconut milk
• 1 Jamaica jerk seasoning (dry)
• 1 dash paprika, tumeric, cayenne pepper, garlic, cumin
• 1 can Red kidney beans
• 1 pinch coriander
• 2 bay leaf
• 1 lime
• 1 maple syrup
• 1 packages pancetta
• 1 large onion, chopped
• 1 cup frozen sweetcorn

1. Place the jerk seasoning, herbs, maple syrup, and a dash of olive oil into a large sandwich bag
2. Slash each chicken thigh threw times with a sharp knife
3. Add the chicken to the bag and squish it all together (technical term ;))
4. Heat a tea spoon of olive oil in a griddle pan
5. Fry the onion and pancetta in the oil
6. When the onion and pancetta are cooked remove them from the pan and leave them to rest inside the slow cooker
7. Using the same oil from the pancetta and onion add the chicken thighs to the griddle pan
8. Cool each side so you get a blackened effect on both sides of thigh
9. When the chicken is completely cooked, add the coconut milk and bring to the boil
10. Season the sauce with the same herbs used in the marinade
11. Open the can of red kidney beans and put half the can into the slow cooker
12. Add the chicken and sauce to the slow cooker
13. Slice the lime into quarters and squeeze two into the pot, then add the other two whole onto the top of the slow cooker
14. Add the bay leaves and frozen sweetcorn
15. Top with fresh coriander and cook in the slow cooker for 6-7 hours
16. Serving suggestion: cook rice as required and add to the sauce pot.

chicken, coconut milk, paprika, red kidney beans, coriander, bay leaf, lime, maple syrup, pancetta, onion, sweetcorn

Taken from cookpad.com/us/recipes/347999-scrummy-slow-cooked-carribean-chicken (may not work)