Grenada Oil Down - Recipes with Coconut Milk and Chicken

Welcome to the heart of Caribbean comfort food! If you're looking to explore foreign food recipes that are bursting with flavor and tradition, then you’ve landed in the right spot. Today, we're diving into Grenada's beloved national dish: Oil Down. This isn't just any meal; it's a vibrant, one-pot wonder that perfectly encapsulates the island's rich culture and culinary spirit. Imagine tender pieces of chicken, hearty root vegetables, and savory salted pigtail all simmering together in a luscious coconut milk broth until every ingredient is infused with incredible taste.
Oil Down is a true communal dish, often prepared for family gatherings and celebrations. Its name comes from the way the coconut milk "oils down" into a rich, thick sauce at the bottom of the pot as it cooks. It's the ultimate savory Caribbean delight, showcasing the best of what recipes with coconut milk and chicken have to offer. Get ready to embark on a culinary journey that will bring the warmth and flavor of Grenada right into your kitchen!

Ingredients

• 2 lbs chicken thighs and drumsticks, cut into pieces
• 1 lb salted pigtail, cut into 1-inch pieces (optional, but highly recommended for authentic flavor)
• 1/2 lb salted codfish (saltfish), flaked
• 1 large breadfruit, peeled, cored, and cut into 1.5-inch chunks
• 2 medium sweet potatoes, peeled and cut into 1.5-inch chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, whole or finely chopped (adjust to spice preference, handle with care!)
• 1 bunch fresh thyme
• 1/2 cup chopped fresh chives
• 1/2 cup chopped fresh parsley
• 4-5 cups fresh callaloo leaves (or spinach), roughly chopped
• 2 (13.5 oz) cans full-fat coconut milk
• 1 cup water or chicken broth
• 2 tbsp green seasoning (a blend of herbs like thyme, parsley, chives, garlic, onion, and scotch bonnet)
• 1 tbsp curry powder
• 1 tsp turmeric powder
• Salt and black pepper to taste
• 2 tbsp vegetable oil

Directions

1. Prepare the Saltfish and Salted Pigtail:
   1. For the salted pigtail, rinse thoroughly and boil in fresh water for 30-40 minutes, then drain. Repeat this process 2-3 times, changing the water each time, to remove excess salt. Cut into desired pieces.
   2. For the saltfish, rinse thoroughly. Place in a bowl of hot water and let it soak for at least 30 minutes, or boil for 10-15 minutes, then drain and rinse again. Flake the fish, removing any bones and skin.
2. Cut the Vegetables and Breadfruit:
   1. Peel and cut your breadfruit into generous chunks. If not using immediately, place in a bowl of water to prevent browning.
   2. Peel and cut sweet potatoes into similar-sized chunks.
   3. Chop the onion, mince the garlic, and prepare your fresh herbs (thyme, chives, parsley). Roughly chop the callaloo or spinach.
3. Cook the Chicken and Create the Flavorful Base:
   1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
   2. Season the chicken pieces with 1 tablespoon of green seasoning, curry powder, turmeric, and a pinch of black pepper.
   3. Add the seasoned chicken to the pot and brown on all sides for about 5-7 minutes. You don't need to cook it through, just get some color. Remove chicken and set aside.
   4. Add the chopped onion to the pot and sauté until softened, about 3-4 minutes. Stir in the minced garlic and the remaining 1 tablespoon of green seasoning, cooking for another minute until fragrant. Add the whole scotch bonnet pepper (if using) at this stage.
4. Layer the Ingredients and Let Them Cook Together:
   1. Return the browned chicken to the pot.
   2. Layer the prepared salted pigtail (if using) and flaked saltfish over the chicken.
   3. Next, add the sweet potato chunks, followed by the breadfruit chunks.
   4. Finally, top with the fresh callaloo or spinach and the fresh herbs (thyme, chives, parsley).
5. Add Coconut Milk and Let It Simmer:
   1. Pour both cans of full-fat coconut milk over the layered ingredients.
   2. Add 1 cup of water or chicken broth. The liquid should almost cover the ingredients, but not completely submerge them.
   3. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer. This is where the magic happens!
6. Season and Serve:
   1. Allow the Oil Down to simmer for 1 hour to 1 hour 15 minutes, or until the breadfruit and sweet potatoes are tender, and the liquid has reduced and thickened into a rich, "oiled down" sauce at the bottom.
   2. Gently stir everything together, being careful not to mash the breadfruit too much.
   3. Taste and adjust seasoning with salt and pepper as needed. Remember the saltfish and pigtail already add salt, so taste before adding more!
   4. Remove the whole scotch bonnet pepper before serving, or mash it into the dish if you prefer extra heat. Serve hot and enjoy!