Spicy Nutmeg Chicken Grenada Caribbean Recipes

NUTMEG CHICKEN (GRENADIAN INSPIRED)

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).

CARIBBEAN-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

SPICY NUTMEG CHICKEN (GRENADA -- CARIBBEAN)

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.

CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB

Steps:

• Preheat a grill to medium, and preheat the oven to 350 degrees F.
• To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
• Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
• Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
• Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
• Divide the chicken and sauce among 4 plates and serve immediately.

SPICY CARIBBEAN CHICKEN

Steps:

• Prepare Spicy Marinade. Place chicken in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour marinade over chicken turn chicken to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 6 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. ----------------------------------------------------------------------------------------------------------------------------------------------Spicy Marinade4 medium green onions, sliced2 jalapeño chilis, seeded and chopped1/3 cup lemon juice1/4 cup honey2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves2 tablespoons vegetable oil1/2 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon ground nutmegPlace all ingredients in food processor or blender. Cover and process about 20 seconds or until smooth.1 Serving: Calories 190 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 65mg Sodium 160mg Carbohydrate 8g (Dietary Fiber 0g) Protein 26g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

NUTMEG ICE-CREAM (GRENADA)

Steps:

• In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage.
• In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla.
• Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.
• Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer.
• Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold.
• Freeze the custard in an ice-cream maker according to the manufacturer's instructions.

SPICY CARIBBEAN CHICKEN

Steps:

• Prepare spicy marinade by mixing together all ingredients.
• Wash chicken and pat dry.
• Pour marinade over chicken to coat.
• Cover and refrigerate at least 2 hours, but no longer than 6 hours.
• Brush or spray grill with vegetable oil.
• Heat coals or gas grill for direct heat.
• Remove chicken from marinade.
• Place on grill rack, cover and grill 4 to 6 inches from medium heat 15 minutes to 20 minutes, turning once.

SPICY CARIBBEAN CHICKEN

Steps:

• Prepare Spicy Marinade. Place chicken in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour marinade over chicken turn chicken to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 6 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. ----------------------------------------------------------------------------------------------------------------------------------------------Spicy Marinade4 medium green onions, sliced2 jalapeño chilis, seeded and chopped1/3 cup lemon juice1/4 cup honey2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves2 tablespoons vegetable oil1/2 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon ground nutmegPlace all ingredients in food processor or blender. Cover and process about 20 seconds or until smooth.1 Serving: Calories 190 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 65mg Sodium 160mg Carbohydrate 8g (Dietary Fiber 0g) Protein 26g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY NUTMEG CHICKEN

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.

CINNAMON NUTMEG CHICKEN 2

Steps:

• In a dipping bowl whip 1 egg.
• In a second dipping bowl add bread crumbs, Cinnamon and Nutmeg.
• Dip chicken breast in egg, then in bread crumbs until coated.
• Add vegetable oil to pan and turn heat to medium-high.
• When oil is hot, test with extra bread crumbs, add chicken.
• Fry until golden, then flip and when second side is golden remove from heat.
• If center of thickest peace is pink when cut, then bake at 300 until cooked throughout.
• Serve with sour cream mashed potatoes.