Jerk-Spiced Chicken Drumsticks

serves 4

Made using the Lakeland 6L Slow Cooker

nutritional count per serving 
30.1g total fat (7.6g saturated fat); 1831kJ (438 cal); 8.2g carbohydrate; 33.9g protein; 0.9g fibre

prep & cook time 4 hours 30 minutes 


  • 2 tablespoons olive oil
  • 8 chicken drumsticks (1.2kg)
  • 4 green onions (scallions), chopped coarsely
  • 5cm (2-inch) piece fresh ginger (20g), grated
  • 1½ teaspoons ground allspice
  • ½ teaspoon ground cinnamon
  • 2 fresh long green chillies, chopped coarsely
  • 1 teaspoon cracked black pepper
  • 2 cloves garlic, crushed
  • 3 teaspoons finely chopped fresh thyme
  • 2 tablespoons light brown sugar
  • 1 tablespoon cider vinegar
  • 2 tablespoons orange juice


  1. Heat half the oil in large frying pan; cook chicken, turning, until browned all over. Place chicken in the slow cooker.
  2. Meanwhile, process onion, ginger, spices, chilli, pepper, garlic, thyme and remaining oil until finely chopped. Add sugar, vinegar and juice; process until smooth. Pour paste over chicken. Cook, covered, on low for 4 hours. Season to taste.
  3. Serve chicken with sauce, a sprinkle of thyme, steamed green beans, rice and lime wedges.


Suitable to freeze at the end of step 2.