Best Cinnamon Nutmeg Chicken 2 Recipes

RUNAWAY BAY JAMAICAN CHICKEN

Steps:

• In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

CREAMY NUTMEG CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken and set aside. , In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces. , Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.

CINNAMON NUTMEG ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Coat a roasting pan with nonstick cooking spray.
• Place chicken in pan.
• In a small bowl, combine remaining ingredients and mix well.
• Rub mixture evenly over chicken.
• Bake 60 to 90 minutes until chicken is no longer pink and juices run clear.

NUTMEG CHICKEN (GRENADIAN INSPIRED)

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).

CINNAMON NUTMEG CHICKEN 2

Steps:

• In a dipping bowl whip 1 egg.
• In a second dipping bowl add bread crumbs, Cinnamon and Nutmeg.
• Dip chicken breast in egg, then in bread crumbs until coated.
• Add vegetable oil to pan and turn heat to medium-high.
• When oil is hot, test with extra bread crumbs, add chicken.
• Fry until golden, then flip and when second side is golden remove from heat.
• If center of thickest peace is pink when cut, then bake at 300 until cooked throughout.
• Serve with sour cream mashed potatoes.