Slow-Cooker Jamaican Curried Chicken

I made this slow-cooker dish for dinner tonight and my husband loved it! If you want to add more heat you can use a Scotch bonnet pepper (I used a Jalapeno, including the seeds and I found it had enough heat for me). I put everything together in a large bowl the night before and then placed it in the slow-cooker in the morning and left it on low all day (8 hours). Serve it with some roasted sweet peppers and a mixed greens & bean salad.

Ingredients:

Skinless chicken thighs, bone in (for extra flavour) I used about 10 thighs

½ can ( 200 ml) coconut milk

1 onion cut in 1-inch (2.5 cm) chunks

Ground pepper to taste

1 cup good quality strained tomatoes (I used the Molisana brand in a jar)

·  3 tablespoons tomato paste

·  1 Scotch bonnet pepper seeded and chopped (this is VERY hot---I used a Jalapeno pepper for a little less kick, seeds and all, sliced, but if you want extra heat, use the Scotch bonnet

·  2 tablespoons curry powder

·  1 tablespoon dried oregano

·  1 tablespoon ground ginger

·  3 cloves garlic minced or 1 tablespoon garlic powder

·  2 teaspoons ground allspice ( or pinch of nutmeg and dash of cinnamon)

·  2 tablespoons all-purpose flour

Fresh parsley for garnish (optional)

Directions:

In slow cooker, combine all ingredients except flour & parsley. Cover and cook on low until chicken is tender, about 8 to 9  hours.

Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Garnish with parsley (if using).