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
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
400ml full fat coconut milk
1 portion of Grenadian Run Down Spices
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
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