Nutmeg Chicken (Grenadian Inspired)

Enjoy a taste of the Caribbean with this deliciously sweet Grenadian inspired chicken dinner

Prep time: PT15M

Cook time: PT25M

Total time: PT40M

Rating

4.67 stars (6 reviews)

Keywords

cinnamon chicken, gluten free chicken, nutmeg chicken

Ingredients

⅓ cup of coconut palm sugar (or raw cane sugar works too)
2 tbsp maple syrup
½ tsp of cinnamon
½ tsp of nutmeg
¼ cup of coconut aminos (or use organic soy)
¼ tsp ginger
¼ tsp of scotch bonnet or chilli flakes
1 cup of water
½ tbsp of tapioca starch
2 tbsp of olive oil (or coconut oil)
2 lb chicken breasts (approx (4 fillets) chopped )
3 garlic cloves (minced)
1 small onion (chopped)
1-2 tbsp all purpose seasoning (see notes for the recipe)
1 tsp thyme (dried or fresh with stems removed)
1 tsp of Himalayan pink salt
1 tsp of black pepper

Cuisine

Caribbean
Grenadian

Steps

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).

Nutitrion

Serving Size: 1 serving
Calories: 236 kcal
Carbohydrates: 19 g
Protein: 24 g
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 73 mg
Sodium: 794 mg
Sugar: 9 g

Reviews

Jessica on 2024-02-18 (5 stars):
This was delicious! I made it for myself and my fiancee and he devoured it. I used brown sugar and soy sauce because that's just what I had on hand. It was easy to make and I think this will go in my regular rotation :)
Home Cook on 2023-07-21 (5 stars):
Absolutely delicious! I used boneless/skinless thigh meat and various minor substitutions (mace instead of nutmeg, soy sauce, brown sugar, halved the recipe overall) and the result was delectable, sweetly spiced nuggets of goodness. Since the result was so delicious, I really can't complain, but I do think the recipe could be simplified in a few ways- like, I don't really know why the nutmeg sauce needed to be cooked separately. I assume a more traditional recipe may have done so in order to scorch the sugar for flavor, but I didn't see why those ingredients wouldn't just be added after the chicken sealed. Also, since I don't have a seasoning blend handy, it was tedious to need to read another post mid-cooking, as it was composed of much of the same ingredients. I just added extra salt/thyme/pepper per the recipe, then added garlic powder and paprika to my chicken marinade. Consolidating it would've made this recipe much easier to follow. I also didn't need to cook mine nearly as long, but I did halve the recipe, hahah. Overall, it's still a wonderful, accessible recipe for those of us who are interested in Caribbean food but don't need to cook a huge Sunday meal lol!
Lagatta de Montréal on 2020-09-04 (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.
Marant on 2015-01-26 (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
Immaculate on 2015-01-25 (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!