Grenadian Recipes

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NUTMEG CHICKEN (GRENADIAN INSPIRED)



Nutmeg Chicken (Grenadian Inspired) image

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

1/3 cup of coconut palm sugar (or raw cane sugar works too)
2 tbsp maple syrup
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/4 cup of coconut aminos (or use organic soy)
1/4 tsp ginger
1/4 tsp of scotch bonnet or chilli flakes
1 cup of water
1/2 tbsp of tapioca starch
2 lb chicken breasts (approx (4 fillets) chopped )
3 garlic cloves (minced)
1 small onion (chopped)
3 tsp all purpose seasoning (see notes for the recipe)
1 tsp thyme (dried or fresh with stems removed)
1 tsp of Himalayan pink salt
1 tsp of black pepper
2 tbsp of olive oil (or coconut oil)

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

GRENADIAN SPICE CAKE



Grenadian Spice Cake image

This recipe hails from Grenada-and would be a grand finishing touch to your favorite Caribbean or spicy meal. Dust with confectioners' sugar and serve with fresh fruits of the season.

Provided by MARBALET

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h

Yield 12

Number Of Ingredients 11

2 cups sifted all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
1 ½ teaspoons grated lime zest
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
3 eggs
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together the flour, baking powder and salt, set aside.
  • In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
  • Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 41.8 g, Cholesterol 88.2 mg, Fat 17.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.4 g, Sodium 63.5 mg, Sugar 25.7 g

GRENADINE COCKTAIL SYRUP



Grenadine Cocktail Syrup image

Use this easy recipe to make your own grenadine syrup from pomegranate juice for popular drinks such as a tequila sunrise and Shirley Temple.

Provided by Colleen Graham

Categories     Beverage     Ingredient

Time 22m

Number Of Ingredients 3

2 cups pomegranate juice
2 cups sugar
2 dashes orange flower water

Steps:

  • Gather the ingredients.
  • In a saucepan, combine the pomegranate juice and sugar.
  • Bring to a slow boil, stirring constantly until all of the sugar is dissolved.
  • Reduce the heat and cover.
  • Simmer for 10 to 15 minutes, stirring occasionally.
  • Allow the mixture to cool, then pour it into a small decanter or bottle with a tight-sealing lid.
  • Add a dash or two of orange flower water (don't overdo it).
  • Seal the bottle and give it a few good shakes.

Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 1 g, Fat 0 g, ServingSize 1 1/2 cups (24 servings), UnsaturatedFat 0 g

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