Grenadian Oil Down with Coconut Chicken

Ingredients

• 10 oz bone-in chicken thighs
• 1 tbsp neutral oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground turmeric
• 1 cup coconut milk
• 1/2 cup low-sodium chicken broth
• 1 green plantain, peeled and cut into chunks
• 1 small sweet potato, cut into chunks
• 2 cups chopped spinach or callaloo
• 1 small carrot, sliced
• 2 tbsp chopped scallion
• Kosher salt and black pepper

Steps

1. Season chicken with salt, pepper and thyme. Brown it in oil in a wide pot, then transfer to a plate.
2. Cook onion and garlic in the pot for 2 minutes. Add turmeric, coconut milk and broth, scraping up browned bits.
3. Arrange plantain, sweet potato and carrot in the liquid, then nestle chicken on top. Cover and simmer gently.
4. Cook until vegetables are tender and chicken reaches 165°F, 25 to 30 minutes. Add spinach for the final 3 minutes.
5. Taste, scatter with scallion, and serve the chicken and vegetables with plenty of coconut cooking liquid.

Allergen note: Contains coconut. Check broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.