Slow-cooker dark meat chicken cooked in a flavorful sauce then broiled for perfect crispy skin.
- 2 bunches scallions (about 16), coarsely chopped
- 1/3 cup coconut oil (or oil of choice)
- 1 jalapeno, seeds/stems removed and roughly chopped
- 1 (2-inch) piece of ginger, sliced into 1/4 inch pieces
- 1/4 cup molasses
- 6 cloves garlic, peeled
- 2 tablespoons thyme
- 4 teaspoons allspice
- 1/2 teaspoon ground cardamom
- 2 1/2 teaspoons coarse salt
- 4 pounds bone-in, skin-on chicken pieces (legs, thighs, split breasts, etc.)
- Limes for serving
- Place the scallions, coconut oil, jalapeno, ginger, molasses, garlic, thyme, allspice, cardamom, and salt in the bowl of a food processor. Process until a smooth paste forms.
- Transfer 3/4 cup of the scallion mixture to the slow-cooker. Reserve the rest of the mixture in the refrigerator. Add the chicken to the slow-cooker and mix to coat evenly. Cook on low heat for 4-6 hours.
- After 4-6 hours, place a rack over a foil a lined baking sheet. Position the oven rack about 10 inches below the broiler unit and preheat the broiler. Remove the chicken from the slow-cooker and place skin side down onto the lined baking sheet. Brush the chicken with some of the remaining sauce. Broil the chicken until lightly charred and crisp, about 10 minutes. Flip the chicken onto the other side and brush with more sauce. Broil for another 5 minutes until the skin is crispy and charred. Remove the chicken from the oven and squeeze with lime juice. Serve and enjoy!
recipe adapted from America’s Test Kitchen via Baker’s Royale