Grenadian Coconut Oil Down

Ingredients

• 2 lbs (900g) chicken, cut into pieces 2 lbs (900g) chicken, cut into pieces
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 scotch bonnet pepper, whole 1 scotch bonnet pepper, whole
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (300g) yam, peeled and cubed 2 cups (300g) yam, peeled and cubed
• 2 cups (300g) dasheen, peeled and cubed 2 cups (300g) dasheen, peeled and cubed
• 2 cups (300g) breadfruit, peeled and cubed 2 cups (300g) breadfruit, peeled and cubed
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the coconut oil over medium heat.
2. 2.
   Add the diced onion, minced garlic, and fresh thyme leaves. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Sprinkle turmeric powder and paprika over the chicken, stirring well to coat.
5. 5.
   Pour in the coconut milk and chicken broth, and add the whole scotch bonnet pepper.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes.
7. 7.
   Add the cubed yam, dasheen, and breadfruit to the pot. Stir well to combine.
8. 8.
   Cover the pot again and simmer for an additional 30 minutes, or until the vegetables are tender.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the scotch bonnet pepper before serving.

Treat your ingredients with care...

• Coconut oil — Make sure to use virgin coconut oil for its distinct flavor and aroma.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier version, finely chop the scotch bonnet pepper and add it to the dish instead of using it whole.
• If breadfruit is not available, you can substitute it with potatoes or green bananas.
• Serve the Coconut Oil Down with a side of fresh salad to add a refreshing element to the meal.
• Leftovers of this dish taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Grenadian Coconut Oil Down hot, accompanied by steamed rice or crusty bread. Garnish with fresh herbs such as cilantro or parsley for added freshness.

Presentation advice

Present the Coconut Oil Down in a large serving dish, allowing the vibrant colors of the dish to shine through. Sprinkle some fresh thyme leaves on top for an appealing visual touch.