• 6 bird thighs bone and pores and skin on
  • 3 green onions from tip to tail with root trimmed
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 2 teaspoons thyme
  • half of yellow onion
  • half of jalapeno pepper de-seeded and de-veined
  • 1/three cup soy sauce
  • 1/four cup distilled white vinegar
  • 1/4 teaspoon floor cloves
  • 1/four teaspoon ground nutmeg
  • 1/four teaspoon ground allspice


  1. Note: click on on instances in the commands to start a kitchen timer even as cooking.
  2. Add the chook thighs to a huge skillet and brown them on medium high warmness on both sides for three-5 mins.
  3. In a food processor upload the inexperienced onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until clean.
  4. Add the fowl to the gradual cooker pores and skin side up and pour the sauce over the hen.
  5. Cook on low for eight hours.