Grenadian Oil-Down with Breadfruit and Rice

Ingredients

• 500 g chicken thigh fillets
• 250 g long-grain white rice
• 400 g tinned breadfruit or jackfruit
• 400 ml coconut milk
• 100 g spinach
• 1 white onion
• 3 garlic cloves
• 1 tsp ground turmeric
• 4 fresh thyme
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes. Add the crushed garlic, turmeric and thyme and cook for 1 minute.

2. 2

   Add the chicken pieces and brown lightly for 5 minutes. Drain and add the breadfruit or jackfruit chunks.

3. 3

   Pour over the coconut milk and 200ml water. Bring to a gentle boil, then cover and simmer for 25 minutes, allowing the liquid to reduce and absorb into the ingredients.

4. 4

   Stir through the spinach and cook for a further 2 minutes until wilted. Season well.

5. 5

   Cook the rice separately in salted water according to packet instructions.

6. 6

   Serve the creamy oil-down alongside the plain white rice.