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Grenadian Spicy Nutmeg Chicken
A flavorful and aromatic chicken dish featuring the warm spice of nutmeg, complemented by a hint of heat from Scotch bonnet pepper and a touch of sweetness. This dish embodies the "Isle of Spice" with its vibrant flavors and tender chicken.
ð§ ææ
- 6 pieces Chicken thighs(bone-in, skin-on)
- 1 tsp Nutmeg(freshly grated)
- 2 tsp All-purpose seasoning or chicken seasoning
- 1 tsp Paprika
- 0.5 tsp Ground cayenne pepper
- 1 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Lime juice(freshly squeezed)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 3 stalks Green onions(chopped)
- 1 piece Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 3 tbsp Cooking oil(vegetable or coconut oil)
- 1 tsp Brown sugar
- 2 tbsp Cilantro(optional, for garnish)
- 0.25 cup Water or chicken stock(for the sauce)
ðšâð³ äœãæ¹
- 1
Prepare the chicken by washing it with water and lime juice. Pat dry.
- 2
In a small bowl, combine the grated nutmeg, all-purpose seasoning, paprika, cayenne pepper, salt, and black pepper.
- 3
Rub the spice mixture generously over the chicken thighs, ensuring all sides are evenly coated.
- 4
Heat the cooking oil in a large skillet or Dutch oven over medium-high heat.
- 5
Add the chicken thighs to the hot oil, skin-side down. Sear for about 5-7 minutes until golden brown. Flip and sear the other side for 3-4 minutes.
- 6
Lower the heat to medium. Add the minced garlic, grated ginger, chopped green onions, and finely chopped Scotch bonnet pepper to the skillet. Sauté for about 2 minutes until fragrant.
- 7
Add the brown sugar to the skillet and stir well, allowing it to caramelize slightly.
- 8
Return the seared chicken thighs to the skillet, skin-side up. Add the water or chicken stock to create a light sauce. Cover the skillet with a lid.
- 9
Simmer on low heat for 25-30 minutes, turning the chicken occasionally, until fully cooked (internal temperature of 165°F or 74°C).
- 10
Garnish with fresh cilantro, if desired, and serve hot with rice, fried plantains, or steamed vegetables.
ð¡ ããã®ã³ã
- âAdjust the amount of Scotch bonnet pepper to your spice preference. Remove seeds and membranes for less heat.
- âFreshly grated nutmeg provides a more intense flavor than pre-ground.
- âEnsure the chicken is well-coated with the spice rub for maximum flavor.
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- Use chicken breast instead of thighs, adjusting cooking time accordingly.
- Add a splash of rum to the sauce for an extra layer of flavor.
- Incorporate other vegetables like bell peppers or carrots into the sauté step.