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    BLANK » Recipe Index » Caribbean Dishes

    Nutmeg Chicken (Grenadian Inspired)

    Last Updated January 18, 2023. Published September 3, 2020 By Charla 12 Comments

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    meat and rice in a plate with cabbage
    Meat and rice on a plate

    This nutmeg chicken is a Caribbean dish inspired by the beautiful island of Grenada.  Succulent pieces of tender chicken that are seared in a pan and braised in a sweet spice infused syrup.

    nutmeg chicken, cabbge and pumpkin rice

    Grenada, oh sweet Grenada.....Today we are heading over to The Grenadines with this Grenadian style nutmeg  chicken, it's flavoursome, sweet and darn right tasty!

    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 this nutmeg chicken is brimming with flavours, it has a sweet tone, as the base of the syrup for the chicken is made with coconut palm sugar.

    Now before you go into a frenzy, I used a low glycemic index sucrose called coconut sugar 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.

    medley of meat and rice with 2 forks

    Slow cooker version

    • Prepare the syrup by adding all of the spices and tapioca/coconut sugar to a saucepan to thicken for 3-4 minutes and set aside.
    • Preheat the slow cooker
    • Saute the onion and garlic then add the chicken and cook for 5-10 minutes.
    • Transfer the chicken to the slow cooker then pour the syrup over it.
    • Set the slow cooker to high and cook for 4 hours.
    • Keep an eye on syrup/liquid levels during the cooking time (add a splash of water if needed)

    Side dish suggestions

    • Baked Plantain 
    • Jamaican Steamed Cabbage 
    • Pumpkin Rice
    • Jamaican Rice and Peas
    • Cassava Fries (Yuca Fries) 
    • Brown Rice
    • Mashed Sweet Potatoes 

    The steps

    steps 1-3 seasoning meat

    • 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.

    steps 4-6 making syrup and searing the meat

    • 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.

    steps 7-9 braising the meat with syrup

    • 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.

    Can I make this ahead of time?

    You can save yourself some time by chopping the base ingredients (onion, garlic etc..) seasoning the meat and leaving it to infuse overnight. This isn't a requirement but you can do it if you are pushed for time.

    Another thing you could do is prepare the syrup overnight, once cooled, wrap and refrigerate it so it's ready to use the next day.

    Notes and tips

    • If you don't want to use chicken breast you may use wings, thighs instead, legs are better used for an oven or slow cooker version.
    • Use my homemade All Purpose Seasoning if needed
    • Make sure to prepare the syrup before searing the chicken just set it aside while searing.
    • If you don't want to use coconut aminos use organic soy instead.
    • You can use fresh or powdered ginger to make this recipe.
    • Towards during the final steps of cooking the chicken, do a taste test and adjust the seasoning according to taste.
    • For best results eat the chicken immediately or refrigerate and consume within 2-3 days.
    • This dish is freezer friendly if need be.

    plate of meat with rice and Grenadian cup

    More chicken recipes to try

    • Jamaican Fried Chicken
    • Slow Cooker Brown Stew Chicken
    • Cuban Mojo Chicken
    • Jamaican Curry Chicken
    • Trinidad Stew Chicken
    • Creamy Coconut Curry Chicken

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Nutmeg Chicken (Grenadian Inspired)

    Enjoy a taste of the Caribbean with this deliciously sweet Grenadian inspired chicken dinner
    4.50 from 4 votes
    Print Pin Rate
    Course: Main Entree
    Cuisine: Caribbean, Grenadian
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 236kcal
    Author: Charla

    Ingredients

    To make the nutmeg syrup

    • ⅓ cup of coconut palm sugar or raw cane sugar works too
    • 2 tablespoon maple syrup
    • ½ teaspoon of cinnamon
    • ½ teaspoon of nutmeg
    • ¼ cup of coconut aminos or use organic soy
    • ¼ teaspoon ginger
    • ¼ teaspoon of scotch bonnet or chilli flakes
    • 1 cup of water
    • ½ tablespoon of tapioca starch

    For the chicken

    • 2 tablespoon of olive oil or coconut oil
    • 2 lb chicken breasts approx (4 fillets) chopped
    • 3 garlic cloves minced
    • 1 small onion chopped
    • 1-2 tablespoon all purpose seasoning see notes for the recipe
    • 1 teaspoon thyme dried or fresh with stems removed
    • 1 teaspoon of Himalayan pink salt
    • 1 teaspoon of black pepper

    Instructions

    • 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).

    Notes

    • If you don't want to use chicken breast you may use wings, thighs instead, legs are better used for an oven or slow cooker version.
    • Use my homemade All Purpose Seasoning if needed
    • Make sure to prepare the syrup before searing the chicken just set it aside while searing.
    • If you don't want to use coconut aminos use organic soy instead.
    • You can use fresh or powdered ginger to make this recipe.
    • Towards during the final steps of cooking the chicken, do a taste test and adjust the seasoning according to taste.
    • For best results eat the chicken immediately or refrigerate and consume within 2-3 days.
    • This dish is freezer friendly if need be.

    Nutrition

    Calories: 236kcal | Carbohydrates: 19g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 794mg | Potassium: 449mg | Fiber: 1g | Sugar: 9g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Lagatta de Montréal

      September 04, 2020 at 9:29 pm

      4 stars
      I't looks lovely but I'll have to modify it, greatly reducing the sugars. I'm careful to avoid them and some relatives are diabetic. We held a fundraiser for the family of a friend from Grenada, after Ivan. It featured curry goat in a slow cooker - no worries, there were also plenty of veg dishes!

      The island of Grenada is slightly smaller than the island of Montréal.

      Reply
      • Charla

        September 04, 2020 at 9:39 pm

        No problem. Coconut sugar is a good option for those who are diabetic as it has a glycemic index of 35 and doesn't behave the way regular sugar does so can be safely consumed in moderation. Omit the maple syrup if you need to and/or reduce accordingly. Thanks for commenting.

        Reply
    2. Tekesha

      January 28, 2015 at 11:34 am

      This is my kind of sweet treat! I would take a plate of this over a box of chocolates ANY DAY! Goodness gracious! 😀

      Reply
      • Charla

        January 28, 2015 at 7:52 pm

        HAHA you're hilarious! Trust me, if you give this a try, you will give up chocolate for life.

        Reply
    3. Michael

      January 26, 2015 at 1:05 am

      What an outstandingly beautiful site. I'm getting hungry!

      Reply
      • Charla

        January 26, 2015 at 8:37 am

        Thanks Michael, glad you like it.

        Reply
    4. Marant

      January 26, 2015 at 12:17 am

      4 stars
      Hi Charla,
      I must say, these dishes look positively sumptuous! These images are making me hungry! What is so interesting is your knowledge and use of some very exotic spices and ingredients. Never heard of Nutmeg Syrup!..Do you recommend a place online to get authentic spices? I'll be sure to return here next time I do a Caribbean Dish!

      Marant

      Reply
      • Charla

        January 26, 2015 at 8:39 am

        Thank you for stopping by Marant. I'm going to create a post or possibly a page dedicated to purchasing spices. As many people seem to experience great difficultly when buying herbs and spices for ethnic cooking.

        Reply
    5. Jason

      January 25, 2015 at 10:35 pm

      This dish looks so delicious. Love the pictures. I've been trying to eat healthier lately, so I think I'll try this.

      Reply
      • Charla

        January 26, 2015 at 8:40 am

        Thanks Jason I hope this recipe meets your needs ;).

        Reply
    6. Immaculate

      January 25, 2015 at 3:00 pm

      5 stars
      Charla, you know am a spice lover too right? This is brimming with all the flavors I love having around. You just made me want to travel to the Grenadines. As always really healthy recipe that I can indulge in- guilt free. Thanks for sharing!

      Reply
      • Charla

        March 07, 2015 at 5:13 pm

        HAHA! you always come to the forefront of my mind, whatever I make a Caribbean recipe. This one is sweet but oh so tasty.

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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