Enjoy a taste of the Caribbean with this deliciously sweet Grenadian nutmeg cinnamon chicken – Dairy free, paleo, gluten free
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
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
1–2lb 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
1tbsp 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.