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
GRENADIAN SPICE CAKE
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
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
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
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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CRAIG DAVID'S GRENADIAN BAKED CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 1 hr 50 minsCategory Chicken RecipesCalories 927 per serving
- Soak the kidney beans for the rice and peas in 1 litre of water overnight.To make a marinade for the chicken, peel and grate 1 onion, 4 cloves of garlic and the ginger, then finely slice the Scotch bonnets.
- Bash the pimento seeds in a pestle and mortar until fine, then add the ground cloves, a pinch of black pepper and a few scrapings of nutmeg.Mix in the grated mixture, stock cube and chillies, then rub all over the chicken.
- Cover, then marinate in the fridge overnight.The next day, preheat the oven to 180ºC/350ºF/gas 4.For the rice and peas, peel and smash the garlic, then place in a pan with the pimento seeds, creamed coconut and beans (soaking water and all).
- Cook on a medium-low heat with the lid on for 1 hour, or until just tender.Place the chicken in a roasting tray and roast for 40 minutes.
TOP 13 THINGS TO EAT IN GRENADA | CARNIVAL CRUISE LINE
From carnival.com
Estimated Reading Time 5 mins
- Oil Down. Oil down is Grenada’s national dish, so pop it at the top of your list of foods to try. The iconic, one-pot stew is a staple for locals, featured at festivals, parties, and gatherings within the community.
- Fried Bake and Saltfish. When it’s breakfast time in Grenada, it’s time for fried bake. Bakes are a type of bread that’s fried until golden brown. You can choose from an array of side dishes, such as cheese or sausage; however, saltfish fried with tomato, onion, and herbs are among the most popular.
- Lambie Souse. Dining on delicious, fresh seafood is one of the best things to do when you cruise to Grenada, and a local favorite is lambie souse. Lambie is the name for conch, and it’s the star ingredient of this particular dish.
- Callaloo Soup. The dasheen leaf is an ingredient found throughout the Caribbean, and it’s used to make callaloo soup, which is a fixture of Grenada’s food menus.
- Pelau. Pelau is a hearty chicken and rice dish that’s perfect for satisfying your hunger pangs after a fun day of sightseeing and shopping in Grenada.
- Roti. As a melting pot of cultures, you’ll find plenty of French, Spanish, African, and Indian-influenced cuisine when you cruise to Grenada, with Caribbean spices adding a tasty twist.
- Crab Back. Land crabs are plentiful in Grenada and offer a taste similar to those found in the sea. In restaurants, they’re used for a dish called crab back and prepared with a mix of local spices and lime juice, then served inside the shell with crispy, baked breadcrumbs on top.
- Curry Goat. Grenadian-style curry goat uses locally grown herbs and spices for a unique spin on the popular Caribbean dish. Seasoned goat is browned in sugar and slowly cooked with onions, garlic, hot pepper, and curry powder.
- Nutmeg Ice Cream. Grenada is one of the world’s largest importers of nutmeg, and the aromatic spice is used in an array of local dishes. What better way to enjoy it than by eating a refreshing nutmeg ice cream by the sea?
- Sweet Potato Pudding. Sweet potato isn’t the first ingredient that comes to mind when you’re considering desserts; however, it’s certainly a healthy alternative!
GRENADIAN COCONUT LAMB CURRY - WHO NOMS THE WORLD
From whonomstheworld.com
5/5 (6)Total Time 4 hrs 20 minsCategory Main CourseCalories 440 per serving
- In a dutch oven over medium-high heat, add the oil. Next, sear the lamb or goat in batches. If you try doing it all at once, it won’t brown but steam. We don’t want that. Set aside.
- Add butter and onions and season with salt. Stir for about 5 minutes, until softened. Add the grated ginger and garlic and stir for another minute. Add all the seasonings and give it a good stir before adding the rest of the ingredients, including enough water to cover the lamb. DO NOT add the potatoes and carrots yet.
- When the curry comes to a bubble, cover and simmer on low heat for 3 hours. A dutch oven should prevent this, but check the curry every hour and add water if necessary.
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