One-pot run down (also known as oil down) is the national dish of Grenada. Cooked at parties and on the street, the name comes from the oil in the coconut milk which splits and sinks to the bottom of the pot. It’s true comfort food - a simple, mild stew of chicken, potatoes, sweet potatoes and bananas in spiced coconut milk.

GRENADIAN RUN DOWN BLEND (1 portion = 2 tbsp): 

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Slow Cooker Grenadian Run Down Recipe:

You Need: 

4 chicken legs or large thighs - (skin removed if you prefer) or use extra root veg for a veg version
600g mixture of potatoes, sweet potatoes, carrots and/or squash - peeled and cut into large bite-sized pieces
200g kale, chard or green cabbage - thickly sliced
1 onion - thinly sliced
3 cloves of garlic - finely chopped
1 slightly unripe banana (or use plantain) - peeled and cut into bite-sized pieces
2 limes
400ml coconut milk (full fat is best)

Method:

Mix the chicken with the onion, garlic, juice of 1 lime, GRENADIAN RUN DOWN BLEND and 1 ½ tsp salt
Put ½ of the potato mixture, ½ of the greens and all of the banana in the bottom of a deep pan. Lay the chicken on top (including all of the marinade) then top with the remaining potato mixture and greens
Pour the coconut milk over the top, then cover and simmer for 1 ½ hours (or 4+ hours in a slow cooker) or until the vegetables are soft and the chicken is cooked through to the bone
Serve a good portion of all of the different layers with a ladle of sauce from the bottom of the pan, and the remaining lime cut into wedges to squeeze over at the table

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