Spicy Nutmeg Chicken (Grenada -- Caribbean) |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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Although this recipe has been modified slightly, the original was found on the online . Ingredients:
1 cup water |
1/2 cup dark brown sugar, packed |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 tablespoon cornstarch |
1 tablespoon water |
1/4 teaspoon rum flavoring |
8 chicken thighs |
2 garlic cloves, crushed, minced |
1/4 cup onion, grated |
1/4 teaspoon salt, to taste |
1/8 teaspoon pepper, to taste |
1/4 cup soy sauce |
1/4 teaspoon pepper sauce |
1/2 cup nutmeg syrup |
1/4 teaspoon ground ginger |
Directions:
1. 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.
2. In a small container combine cornstarch & water & mix thoroughly, before stirring it into the syrupy mixture, & blending well.
3. Simmer the syrup for another 5 minutes or so until thickened somewhat.
4. Remove from heat & stir in the rum flavoring, then set aside.
5. FOR THE CHICKEN: Preheat oven to 400 degrees F.
6. Place chicken thighs in a 13 x9 baking dish
7. In a small container combine garlic, onion, salt & pepper, mixing well, then spread this mixture over the chicken thighs.
8. Bake thighs for 15 minutes, then remove from oven.
9. While chicken is baking, in a bowl, combine soy sauce, pepper sauce, Nutmeg Syrup & ground ginger, mixing well.
10. After the 15 minutes of baking, remove chicken from the oven & turn the temperature down to 350 degrees F.
11. Baste the thighs with the Nutmeg Syrup mixture & return them to the oven to bake for at least 60 minutes, basting frequently.
12. Serve hot with additional syrup mixture, if desired.
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