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Grenadian Run Down Spices

5/5 from 2 Customers

One-pot run 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 stew of chicken, potatoes, sweet potatoes and bananas in spiced coconut milk.

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One-pot run 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 stew of chicken, potatoes, sweet potatoes and bananas in spiced coconut milk.

GRENADIAN RUN DOWN SPICES (1 portion = 2 tbsp): turmeric, coriander, allspice, thyme, nutmeg, coriander leaf, green cardamon, ginger, Kashmiri chilli, cloves, green bell pepper, garlic, cinnamon, habanero chilli, paprika, black cardamon, mace, black pepper, brown MUSTARD, cumin, fenugreek, bay, chilli

Allergens are listed in CAPITALS. May contain celery and sesame

Grenadian Run Down Recipe:

PREP 20 mins
COOK 1 hr 40 mins
HEAT 3
Serves 4

You Need:

4 chicken legs or large thighs - skin removed, or use extra root veg for a veg/vegan version
1kg mixture of floury potatoes, sweet potatoes, bananas, carrots and/or squash - peeled and cut into large bite-size pieces
300g kale, chard or green cabbage - thickly sliced
1 onion - thinly sliced
3 cloves of garlic - finely chopped
2 limes
400ml full fat coconut milk
1 portion of Grenadian Run Down Spices

Method:

Mix the chicken with the juice of 1 lime, the onion, garlic, GRENADIAN RUN DOWN SPICES and 1 ½ tsp salt. Leave to marinate
Put ½ of the potato mixture and ½ of the greens in the bottom of a deep pan or pot. Place the chicken on top (including all the marinade) then cover with the remaining potato mixture and greens
Pour the coconut milk over the top, then boil for 10 minutes. Lower the heat, then cover and simmer for 1 ½ hours or until the veg is soft and the chicken is cooked through to the bone
Squeeze over the juice of ½ the remaining lime then serve a good portion of all the different layers with a ladle of sauce from the bottom of the pan, with the remaining ½ lime cut into wedges to squeeze over at the table

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here

Read all about our Spice Travels here!

Product Rating (2):

5/5

We got this spice blend as a free sample and I have to say as THE SPICERY 'free samples' go this has to be one of the best which is of course high praise as they are usually all excellent. We don't eat meat so there was no need for the chicken but we still layered the vegetables, as per the recipe, including the marinade (minus the chicken) in the middle. Thank you SPICERY. Perhaps a West Indian Legend book is in the offing?

Graham Andrew View More

We are so happy to hear how much you enjoyed this free sample, Graham, and it's great to hear that it worked a treat as a veggie version! If you're after more Caribbean recipes, you should check out our World Curries cookbook, where there is whole chapter on this!

5/5

We made this last night and it was amazing. So easy to do all in one pot, I used boneless thighs and it was still wonderful. A lovely warming stew with just the right amount of spice.

Emma Richardson View More

We're so pleased to hear how much you enjoyed this comforting Caribbean free sample! Happy spicing!

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