Sweet nutmeg infused Grenadian style chicken
Grenada, oh sweet Grenada…..Today we are heading over to The Grenadines. Whenever I head back to the Caribbean I always make sure to make a B line and touch down in Grenada, known as the Isle of Spice. This mountainous island is abundant in spices – ginger, cloves, mace, bay, cinnamon, nutmeg, chocolate, coffee and 20% is contributed to the global supply.
Not only am I a foodie I’m also a spice lover too, believe me when I tell you I literally forage for spices when I visit a new destination. I still have some unused spices from my previous trip to the Isle of Spice, can’t seem to bring myself to use everything is its entirely – I am just weird?
Another place that I’ve heard so many positive things about is Zanzibar in Tanzania. To come to think about it, Grenada is like the sister island to this spice enriched east African country. I hope to visit Zanzibar in the near future but it’s a toss between there and Namibia – it’s on my bucket list.
Anyway, back on topic nutmeg chicken is brimming with flavours, it has a sweet tone, as the base of the syrup for the chicken is made with palm sugar. Now before you go into a frenzy, I used a low glycemic index sucrose called palm sugar which is suitable for hypertension/diabetics and subbed the soy sauce with coconut aminos – same difference but paleo friendly.
Of course with that being said, it is always wise to consume sugar in moderation – low GI index or not. I wouldn’t recommend eating this on a daily basis and it’s impossible to showcase this recipe without including the main ingredient sugar, so save this recipe as a main entrée sweet treat.
I tweaked the recipe by using chicken breast in place of chicken with the skin. Lean meat is more of a healthy dose of protein. Every once in a while I may eat some chicken thighs but for the most part it’s strictly breast is best.
Also, because chicken breast doesn’t brown in the oven I seared them the pan. If you’re using chicken wings/thighs, go head with browning in the oven, I shall highlight this step in the recipe guidelines (I have you covered, no worries).
In short, if you’re looking for a sweet treat that’s not in the form of a piece of candy or chocolate. Why not try this spice infused meal – loaded with a plethora of spices and sweet to the belly!
Taste the Caribbean at home, go on I dare you!
- Nutmeg syrup
- ⅓ cup of coconut palm sugar
- ½ tsp of cinnamon
- ½ tsp of nutmeg
- 1 cup of water
- ½ tbsp. of tapioca flour
- 1-2lb of chicken breast or chicken pieces of your choice (washed)
- ¼ cup of coconut aminos
- ¼ tsp ginger
- 3 garlic cloves
- ½ small onion minced
- ½ tsp of Himalayan pink salt
- ¼ tsp of black pepper
- ¼ tsp of scotch bonnet or chilli flakes
- 1tbsp of coconut oil
- Preheat oven at 180 degree celsius or gas mark 4
- Combine all of the ingredients for the nutmeg syrup in a saucepan. Bring to the boil and reduce the heat and simmer for 5 minutes while stirring. The consistency should start to thicken, remove from heat and set aside to cool.
- Rub the salt and pepper into the pre washed chicken.
- Sautee the minced garlic and onions for 30 seconds on low to medium heat in coconut oil and add the chicken and sear it until slightly brown. This should take a few minutes, don't worry about cooking it as this will be done in the oven, simply brown the chicken on each side.
- If using thighs/legs/wings replace the above step by browning the chicken for 10-15minutes in the oven instead with the onion and garlic.
- In a bowl add the nutmeg syrup with the chilli, ginger, coconut aminos and mix thoroughly.
- Place the chicken in an oven proof dish and baste the chicken with nutmeg syrup, have some additional nutmeg syrup reserved for serving.
- Put the chicken in the oven and bake for 50-60 minutes, basting periodically