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
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
GARLIC GINGER CHICKEN MARINADE!
I made this marinade up about a month ago. Since then, my SO and I have been craving it so much, we've made it at least 6 times. Throw in a half tsp of red pepper for a spicier dish.
Provided by Melany
Categories Asian
Time 5m
Yield 2 lbs chicken
Number Of Ingredients 6
Steps:
- Mix all ingredients in food processor until a little chunky.
- Rub over baked chicken, on chicken drumsticks, any chicken.
- Enjoy!
Nutrition Facts : Calories 31.1, Fat 0.2, Sodium 2012, Carbohydrate 4, Fiber 0.8, Sugar 0.7, Protein 4.2
SPICY NUTMEG CHICKEN (GRENADA -- CARIBBEAN)
Although this recipe has been modified slightly, the original was found on the online at recipeisland.com.
Provided by Sydney Mike
Categories Chicken Thigh & Leg
Time 1h31m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE NUTMEG SYRUP: In a saucepan, combine the 1 cup of water along with the sugar, cinnamon & nutmeg. Mix thoroughly & bring to a boil, then reduce heat & cook, stirring for 2-3 minutes.
- In a small container combine cornstarch & water & mix thoroughly, before stirring it into the syrupy mixture, & blending well.
- Simmer the syrup for another 5 minutes or so until thickened somewhat.
- Remove from heat & stir in the rum flavoring, then set aside.
- FOR THE CHICKEN: Preheat oven to 400 degrees F.
- Place chicken thighs in a 13"x9" baking dish
- In a small container combine garlic, onion, salt & pepper, mixing well, then spread this mixture over the chicken thighs.
- Bake thighs for 15 minutes, then remove from oven.
- While chicken is baking, in a bowl, combine soy sauce, pepper sauce, Nutmeg Syrup & ground ginger, mixing well.
- After the 15 minutes of baking, remove chicken from the oven & turn the temperature down to 350 degrees F.
- Baste the thighs with the Nutmeg Syrup mixture & return them to the oven to bake for at least 60 minutes, basting frequently.
- Serve hot with additional syrup mixture, if desired.
Nutrition Facts : Calories 413.6, Fat 19.2, SaturatedFat 5.5, Cholesterol 105.3, Sodium 897.7, Carbohydrate 37.1, Fiber 0.6, Sugar 26.9, Protein 23.1
THAI-INSPIRED GINGER CHICKEN
This delicious recipe is a little twist on the traditional Thai dish, pad king. If you love ginger and a bit of spice then you will love this recipe! Serve this with tasty white or brown rice to make a complete dish.
Provided by Alex
Categories World Cuisine Asian Thai
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
- Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 7.6 g, Cholesterol 80.5 mg, Fat 7.1 g, Fiber 1.2 g, Protein 32.4 g, SaturatedFat 1.5 g, Sodium 856.1 mg, Sugar 1.6 g
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4.9/5 (8)Total Time 50 minsCategory DinnerCalories 310 per serving
- Mix the soy sauce, melted coconut oil, garlic, and ginger in a medium-sized bowl. Add the chicken and toss so that it is well coated. If you’re using skin-on chicken, use your fingers to push some of the ginger and garlic under the skin.
- Place the chicken on the baking sheet and bake for 40 minutes, or until the chicken is well browned on the outside and has reached an internal temperature of 165 degrees Fahrenheit.
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