Grenadian Nutmeg Chicken (Paleo and Gluten Free)
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
⅓ cup of coconut palm sugar
½ tsp of cinnamon
½ tsp of nutmeg
1 cup of water
½ tbsp. of tapioca flour
1-2lb of chicken breast or chicken pieces of your choice (washed)
¼ cup of coconut aminos
¼ tsp ginger
3 garlic cloves
½ small onion minced
½ tsp of Himalayan pink salt
¼ tsp of black pepper
¼ tsp of scotch bonnet or chilli flakes
1 tbsp of coconut oil
Preheat oven at 180 degree celsius/350 degrees F or gas mark 4.
Combine all of the ingredients for the nutmeg 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 10-15 minutes in the oven instead with the onion and garlic.
In a bowl add the nutmeg syrup with the chile, ginger, coconut aminos and mix thoroughly.
Place the chicken in an oven proof dish and baste the chicken with nutmeg syrup, have some additional nutmeg syrup reserved for serving.
Put the chicken in the oven and bake for 50-60 minutes, basting periodically.