Grenadian nutmeg cinnamon chicken recipe – succulent pieces of tender chicken that is seared in a pan and braised in a sweet spice infused syrup.
Grenada, oh sweet Grenada…..Today we are heading over to The Grenadines with this Grenadian nutmeg cinnamon chicken. 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.
Making Grenadian nutmeg cinnamon chicken GI friendly
Anyway, back on topic nutmeg cinnamon 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.
How to make Grenadian nutmeg cinnamon chicken – updated stove top version
Cinnamon chicken breast – 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.
The chicken breast needs to be seasoned with just the salt and pepper before being set to the side.
Preparing the cinnamon chicken marinade/syrup – Add all of the outstanding spices (nutmeg, cinnamon, chilli, ginger) along with the coconut aminos, tapioca starch and coconut sugar to a saucepan ready to create the syrup. The starch will help to thicken up the syrup and it shouldn’t take too long to reach this stage (give it 3-4 minutes).
Sauteing the onion and garlic – onion and garlic are the base ingredients which need cooked until translucent.
Searing the chicken – Once the onion and garlic have been sauteed now it’s time to add the chicken, cook the chicken for 5-1o minutes then reduce the heat to low.
Adding the syrup – pour the syrup all over the chicken breast to ensure it is completely coated. Bring the pan to the boil before reducing to simmer for ……… as the chicken is braised in the spice infused spice it will thicken more and the chicken will adhere to the syrup and darken.
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 Grenadian nutmeg cinnamon chicken meal – loaded with a plethora of spices and sweet to the belly!
Cinnamon chicken slow cooker style
You can also make this recipe using a slow cooker.
- 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.
What to serve Grenadian nutmeg cinnamon chicken with
Baked plantain (paleo option)
Jamaican steamed cabbage (paleo option)
Cassava fries (yuca fries) (paleo option)
Mashed sweet potatoes (paleo option)
How to make Grenadian nutmeg cinnamon chicken
Prepare the syrup by adding the coconut sugar to the saucepan along with the water.
Add all of the ingredient list below including the tapioca starch to make the syrup and stir until it starts to thicken.
Add the pink and black pepper to the chicken and set aside, meanwhile saute the onion and garlic until translucent.
Add the chicken to the skillet and cooked thoroughly before adding the syrup and simmering.
Grenadian nutmeg cinnamon chicken
To make the nutmeg cinnamon syrup
- 1/3 cup of coconut palm sugar
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/4 cup of coconut aminos
- 1/4 tsp ginger
- 1/4 tsp of scotch bonnet or chilli flakes
- 1 cup of water
- 1/2 tbsp. of tapioca starch
- 1-2 lb of chicken breast or chicken pieces of your choice washed
- 3 garlic cloves
- 1/2 small onion minced
- 1/2 tsp of Himalayan pink salt
- 1/4 tsp of black pepper
- 1 tbsp of coconut oil
- Combine all of the ingredients for the nutmeg cinnamon 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 then return to the stove once cooked.
- Once the chicken has cooked pour the nutmeg syrup all over the chicken and bring to the boil.
- Reduce the flame to low, cover saucepan with lid and occasionally baste the chicken throughout the 20-25 minute cooking time.