Oil down with chicken

Oil down with chicken

Grenada

From
C is for Caribbean
Serves
6

Ingredients

Quantity Ingredient
1kg skinless, boneless chicken thighs, diced
70g bacon lardons
1 onion, roughly sliced
1 stick celery, roughly chopped
3 garlic cloves, finely chopped
2 carrots, sliced
1 scotch bonnet chilli, deseeded and finely chopped
4 sprigs thyme
1/2 teaspoon ground turmeric
1 x 540g can sliced breadfruit, drained and rinsed
2 teaspoons sea salt
800ml coconut milk
100g spinach, roughly chopped

Method

  1. Layer the chicken, bacon, onion, celery, garlic, carrots, chilli, thyme, turmeric, breadfruit chunks and salt in a large lidded saucepan. Pour over the coconut milk, and bring to the boil.
  2. Reduce the heat to a low simmer, partially cover with the lid and cook for 30 minutes. Throw over the spinach, then cook, uncovered, for a further 5 minutes. Serve hot with rice or Festival Fried Dumplings.
  3. Traditionally, salt pork is used in oil down, but as this is not readily available, this recipe substitutes bacon lardons.
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