NUTMEG CHICKEN (GRENADIAN INSPIRED)
Enjoy a taste of the Caribbean with this deliciously sweet Grenadian inspired chicken dinner
Provided by Charla
Categories Main Entree
Time 40m
Number Of Ingredients 17
Steps:
- Place the chicken in a medium sized bowl and season with the all purpose seasoning, pink salt, thyme and back pepper and set aside.
- Add the coconut sugar, cinnamon, nutmeg, ginger, chilli flakes in a saucepan.
- Mix the coconut aminos. maple syrup, water and tapioca starch together than pour it into the saucepan.
- Bring the saucepan to the boil and reduce to simmer while stirring for 5 minutes then set aside.
- Meanwhile heat the oil on medium heat.
- Proceed to saute the garlic and onion until soft and translucent.
- Add the seasoned chicken to the pan and proceed to cook the chicken until it's sealed (turns white-ish in colour) This will take several minutes. If the chicken gives off an liquid, you will need to get rid of this before adding the syrup by increasing the heat and stirring until the water evaporates.
- Pour the nutmeg syrup all over the chicken and bring to a rolling boil.
- Reduce the flame to medium-low, cover the pan with lid and occasionally baste the chicken throughout the 20-25 minute cooking time.
- If you are left with excess liquid and want the syrup to adhere to the chicken increase heat to high and allow the liquid to evaporate and stick to the chicken (be careful not to burn the chicken).
Nutrition Facts : Calories 236 kcal, Sugar 9 g, Sodium 794 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 19 g, Fiber 1 g, Protein 24 g, Cholesterol 73 mg, ServingSize 1 serving
CREAMY NUTMEG CHICKEN
Being a new mom on a small budget, I've been experimenting with chicken recipes. I actually wanted to make another dish but didn't have all the ingredients, so I substituted a few and came up with this recipe.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken and set aside. , In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces. , Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.
Nutrition Facts :
MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH PANCETTA AND NUTMEG
Montalcino is the city I married in. I will make this dish for John every September 24, for our wedding anniversary. The way to anyone's heart, forever and ever, is through their stomach! THIS is NOT your average chicken dinner!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- ** This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello -- I call it "Baby Brunello") but you can substitute any dry red wine you like.
- Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
- Place a pot of water on the stove to boil for the gnocchi.
- While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
- Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.
- Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp pancetta sticks.
ROASTED CHICKEN WITH NUTMEG AND ORANGE
A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots.
Provided by Outta Here
Categories Whole Chicken
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º F.
- Remove excess fat from cavity of chicken.
- Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.
- Combine citrus juices and set aside.
- With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.
- Place an oiled roasting rack in roasting pan. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.
- Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper.
- Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.
- Remove to cutting board and let rest 10 minutes before carving.
Nutrition Facts : Calories 785.3, Fat 59.4, SaturatedFat 17.6, Cholesterol 251.4, Sodium 518.5, Carbohydrate 1.8, Fiber 0.2, Sugar 1, Protein 57.4
HEALTHY AND CREAMY CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, skinless boneless chicken thigh, garlic, ground pepper, salt, onion powder, garlic powder, cremini mushroom, yellow onion, all purpose flour, unsalted butter, nutmeg, italian seasoning, fresh thyme, whole milk, heavy cream, unsalted chicken stock, fettuccine pasta, fresh parsley, shredded parmesan cheese
Provided by Luna Regina
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
- Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
- Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 - 15 minutes until they're golden brown. Remove the chicken from the pot and slice it into strips.
- Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
- Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
- Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
- Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
- Serve. Garnish with fresh parsley and pepper if desired.
Nutrition Facts : Calories 688 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 2 grams, Protein 32 grams, Sugar 7 grams
CHICKEN WITH NUTMEG
Categories Poultry
Number Of Ingredients 7
Steps:
- 1 Heat the oven to 375°F. 2 Wipe the chicken clean and trim off all excess fat. Cut the lemon in half. Grate the nutmeg. 3 Rub the chicken all over with the lemon, squeezing the juice into the skin. Season with the skin and inside the cavity with salt, pepper, and nutmeg. Tuck the prosciutto slices into the cavity. 4 Put the chicken in a roasting pan, breast-side down, drizzle with olive oil and roast for 1 1/2 hours, basting from time to time. Add the wine after 30 minutes. Turn the bird breast-side up for the last 20 minutes. 5 Serve with juices from the pan.
CHICKEN THIGHS WITH ONIONS AND NUTMEG
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 325°. Heat the oil in a heavy skillet over medium-high heat. Add the chicken to the hot oil, and season with 1/2 teaspoon of the salt. Cook the chicken until browned on the outside, about 5 minutes then put the chicken in an ovenproof casserole dish. 2. In the same pan, cook the onions over medium-low heat, stirring frequently, until they turn golden brown, 15 to 20 minutes. Add the nutmeg, thyme, cilantro, pepper, and the remaining salt. Stir to mix with the onions. Stir in the water, and bring to a boil. 3. Pour the skillet contents over the chicken in the casserole dish. Cover and bake until the meat is very tender and easily pierced with a fork in the thickest part, about 45 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHICKEN WITH 40 CLOVES OF GARLIC
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, "a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking." They captured that gourmania in their book of that year, "American Gourmet," and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.
Provided by Marian Burros
Categories dinner, times classics, main course
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
- Preheat oven to 375 degrees.
- In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
- Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 38 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 13 grams, Sodium 909 milligrams, Sugar 2 grams, TransFat 0 grams
CINNAMON NUTMEG ROASTED CHICKEN
Make and share this Cinnamon Nutmeg Roasted Chicken recipe from Food.com.
Provided by Dusty Gold
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Coat a roasting pan with nonstick cooking spray.
- Place chicken in pan.
- In a small bowl, combine remaining ingredients and mix well.
- Rub mixture evenly over chicken.
- Bake 60 to 90 minutes until chicken is no longer pink and juices run clear.
MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH NUTMEG
Steps:
- Place a pot of water on the stove to boil for the gnocchi.
- Heat a deep skillet over medium-high heat. Add the EVOO and the pancetta. Brown the pancetta, 3 to 4 minutes, then remove it with a slotted spoon and reserve.
- While the pancetta browns, season the chicken chunks with salt and pepper and dredge them in a little flour. After removing the pancetta from the pan, add the chicken. Brown the pieces for a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic, and figs. Sauté 5 minutes, combine the chicken with the onions and figs, then add the wine and cook it down for 5 minutes or so until only about 1/3 cup of liquid remains. Add 1 cup of the chicken stock, the parsley, lemon zest, and thyme to the chicken and stir to combine. Reduce the heat to a simmer and cook for another 10 minutes, while you make the gnocchi.
- Add salt and gnocchi to the boiling water and cook them according to package directions, 4 minutes for fresh gnocchi, 6 minutes for frozen. Drain. Heat a medium nonstick skillet over medium-low heat. Melt the butter and brown it. Add the drained gnocchi to the browned butter. Raise the heat to medium high and lightly brown the gnocchi. Season the gnocchi with salt, pepper, and nutmeg, turn to coat, and add the chives, toss, and remove from the heat.
- Adjust the seasonings on the chicken with figs. If you would like a little more sauce, add another half cup of stock to the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish it with the crisp pancetta sticks.
- notes
- Look for plump, tender dried figs in the bulk section of the market or buy the figs in packages. Check for tough stem tops and trim them off if necessary.
- This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello-I call it "Baby Brunello") but you can substitute any dry red wine you like from your On Hand supply.
CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake
Provided by Hector Gomez
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
- Cook pasta for 8 minutes, or until slightly underdone.
- Add broccoli to pasta and simmer for 4 minutes with the lid on.
- Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
- Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
- Once the chicken is cooked through, remove it from the pot and set aside.
- Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
- Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
- Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
- Top with Parmesan cheese or red chili flakes.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams
CHICKEN SHAWARMA MARINADE
Have a craving for some delicious chicken shawarmas? Here's a quick and easy marinade you can use on your chicken, then make your shawarmas with your favorite bread and filling ingredients!
Provided by Rebekah Rose Hills
Time 4h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
- Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 2.1 g, Cholesterol 70.2 mg, Fat 5.3 g, Fiber 0.3 g, Protein 25.2 g, SaturatedFat 2.1 g, Sodium 363.7 mg, Sugar 1.2 g
CHICKEN TETRAZZINI
My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.
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