4 hours 30 mins or 45 mins Instant Pot (+ 1 hour marinade time)

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8 chicken thighs

1 small onion (chopped)

3 small spring onions (chopped)

1 tomato (chopped)

1 tsp jerk seasoning paste

3 garlic cloves (minced)

1 red bell pepper (chopped finely)

1 stalk of celery (chopped finely)

½ a scotch bonnet (optional)

2 tbsp of tomato paste

1 tsp of black pepper

1 tbsp of soy sauce

1 tsp of fresh ginger

6 sprigs of thyme

1 tsp of himalayan pink salt

355 ml of hot water

2 tbsp of coconut oil

2 tbsp of caster sugar (heaped)

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1. Place the chicken thighs in a large bowl.

2. Add the onion, spring onions, tomato, jerk paste, tomato paste, garlic cloves, ginger, soy sauce, black pepper, scotch bonnet, red pepper, celery and thyme to the bowl with the chicken.

3. Use your hands to work the ingredients into the chicken until fully combined.

4. Allow to marinate overnight or for at least hour in the refrigerator.

5. Melt the coconut oil in a skillet on medium heat then add the chicken thighs and sprinkle over the caster sugar.

6. Cover the pan and allow the first side to brown for 5 minutes.

7. Once browned, turn over the chicken, cover the pan and allow the other side to brown for 5 minutes.

8. Once both sides have browned, mix the residue from the marinade with the hot water and pour into the base of the slow cooker.

9. Use tongs to lower the chicken pieces in with the liquid and any leftovers from the skillet. Then add the pink salt

10. Set your slow cooker to high and cook for 4 hours, OR set the Instant Pot to the Manual setting and set the timer to 5 minutes (Instant Pot will take 10-15 minutes to pre-heat). Wait until the natural release cycle is complete (about 10 minutes).

11. Add additional salt or pepper if required