Chicken With Nutmeg Recipes

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CINNAMON NUTMEG ROASTED CHICKEN



Cinnamon Nutmeg Roasted Chicken image

Make and share this Cinnamon Nutmeg Roasted Chicken recipe from Food.com.

Provided by Dusty Gold

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

1 chicken
1 small onion, minced
2 teaspoons sugar
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

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)



Nutmeg Chicken (Grenadian Inspired) image

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

Provided by Charla

Categories     Main Entree

Time 40m

Number Of Ingredients 17

1/3 cup of coconut palm sugar (or raw cane sugar works too)
2 tbsp maple syrup
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/4 cup of coconut aminos (or use organic soy)
1/4 tsp ginger
1/4 tsp of scotch bonnet or chilli flakes
1 cup of water
1/2 tbsp of tapioca starch
2 lb chicken breasts (approx (4 fillets) chopped )
3 garlic cloves (minced)
1 small onion (chopped)
3 tsp 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
2 tbsp of olive oil (or coconut oil)

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).

Nutrition Facts : Calories 236 kcal, Sugar 9 g, Sodium 794 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 19 g, Fiber 1 g, Protein 24 g, Cholesterol 73 mg, ServingSize 1 serving

CINNAMON NUTMEG CHICKEN 2



Cinnamon Nutmeg Chicken 2 image

Make and share this Cinnamon Nutmeg Chicken 2 recipe from Food.com.

Provided by Shelly8510

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 chicken breasts
1/2 cup breadcrumbs
2 tablespoons cinnamon
1 tablespoon nutmeg
vegetable oil
1 egg

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.

Nutrition Facts : Calories 214.5, Fat 9.4, SaturatedFat 3, Cholesterol 99.3, Sodium 163.2, Carbohydrate 13.4, Fiber 2.8, Sugar 1.5, Protein 18.7

SPICY NUTMEG CHICKEN (GRENADA -- CARIBBEAN)



Spicy Nutmeg Chicken (Grenada -- Caribbean) image

Although this recipe has been modified slightly, the original was found on the online at recipeisland.com.

Provided by Sydney Mike

Categories     Chicken Thigh & Leg

Time 1h31m

Yield 6-8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.
  • In a small container combine cornstarch & water & mix thoroughly, before stirring it into the syrupy mixture, & blending well.
  • Simmer the syrup for another 5 minutes or so until thickened somewhat.
  • Remove from heat & stir in the rum flavoring, then set aside.
  • FOR THE CHICKEN: Preheat oven to 400 degrees F.
  • Place chicken thighs in a 13"x9" baking dish
  • In a small container combine garlic, onion, salt & pepper, mixing well, then spread this mixture over the chicken thighs.
  • Bake thighs for 15 minutes, then remove from oven.
  • While chicken is baking, in a bowl, combine soy sauce, pepper sauce, Nutmeg Syrup & ground ginger, mixing well.
  • After the 15 minutes of baking, remove chicken from the oven & turn the temperature down to 350 degrees F.
  • Baste the thighs with the Nutmeg Syrup mixture & return them to the oven to bake for at least 60 minutes, basting frequently.
  • Serve hot with additional syrup mixture, if desired.

Nutrition Facts : Calories 413.6, Fat 19.2, SaturatedFat 5.5, Cholesterol 105.3, Sodium 897.7, Carbohydrate 37.1, Fiber 0.6, Sugar 26.9, Protein 23.1

ROASTED CHICKEN WITH NUTMEG AND ORANGE



Roasted Chicken With Nutmeg and Orange image

A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots.

Provided by Outta Here

Categories     Whole Chicken

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole chicken, about 4 lbs. (roaster)
1 teaspoon orange zest, finely minced
1 teaspoon ground nutmeg, divided
1 tablespoon unsalted butter, softened
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, divided
2 tablespoons orange juice, freshly squeezed
2 tablespoons fresh lemon juice
ground black pepper

Steps:

  • Preheat oven to 375º F.
  • Remove excess fat from cavity of chicken.
  • Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt.
  • Combine citrus juices and set aside.
  • With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.
  • Place an oiled roasting rack in roasting pan. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.
  • Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper.
  • Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.
  • Remove to cutting board and let rest 10 minutes before carving.

Nutrition Facts : Calories 785.3, Fat 59.4, SaturatedFat 17.6, Cholesterol 251.4, Sodium 518.5, Carbohydrate 1.8, Fiber 0.2, Sugar 1, Protein 57.4

SIMPLE WHOLE ROASTED CHICKEN



Simple Whole Roasted Chicken image

The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.

Provided by INDRIANI

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time P1DT1h35m

Yield 6

Number Of Ingredients 8

2 teaspoons salt
1 teaspoon white sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

Steps:

  • In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
  • Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 1.6 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.1 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 900 mg, Sugar 0.7 g

ROASTED CHICKEN WITH NUTMEG AND ORANGE



Roasted Chicken With Nutmeg and Orange image

A nice flavorful change from the usual Sunday roast chicken. Makes a nice Fall dinner. Serve with roasted potatoes and steamed baby carrots

Provided by Mikekey *

Categories     Chicken

Time 1h50m

Number Of Ingredients 9

4 lb whole roasting chicken
1 tsp grated orange zest
1 tsp ground nutmeg, divided
1 Tbsp unsalted butter, softened
1 Tbsp olive oil
1/2 tsp salt, divided
2 Tbsp orange juice, fresh
2 Tbsp fresh lemon juice
ground black pepper, to taste

Steps:

  • 1. Preheat oven to 375º F.
  • 2. Remove excess fat from cavity of chicken.
  • 3. Combine orange zest, half of the nutmeg, butter, olive oil and half of the salt. Set aside.
  • 4. Combine citrus juices and set aside.
  • 5. With fingers, gently loosen skin from breast and thigh/leg area. Put butter mixture under loosened skin, patting skin back into place to spread butter. Season with half of remaining nutmeg and salt.
  • 6. Place an oiled roasting rack in roasting pan. Place chicken (trussed if desired) breast side down. Roast 40 minutes. Carefully turn chicken breast side up and baste with cooking juices.
  • 7. Pour citrus juice over top of chicken and season with remaining salt and nutmeg, and pepper. Roast without basting another 40 minutes, or until internal temperature in leg/thigh area reaches 180ºF.
  • 8. Remove to cutting board and let rest 10 minutes before carving.

HONEY AND NUTMEG CHICKEN BREASTS



Honey and Nutmeg Chicken Breasts image

I am always looking for simple marinades for chicken breasts. This one is sweet and pairs well with green vegetables and/or potato smash. I cook for 2 and eat for 1. The leftovers from this dish keep for up to a week and can be made into a great cold chicken salad. I do not suggest reheating chicken breasts as they will become dry and lose flavor.

Provided by rachelkay129

Categories     Chicken Breast

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 6

2 chicken breasts (bone-in)
2 tablespoons olive oil
1/2 cup honey
1/2 teaspoon nutmeg
salt (generously)
pepper

Steps:

  • rinse and pat dry chicken breasts.
  • stir honey, nutmeg, salt and pepper in a mixing bowl.
  • cover chicken in mixture and marinate at room temp for 30 minutes.
  • pre-heat oven to 375 degrees fahrenheit
  • place chicken on baking sheet (placing foil down on baking sheet will save time and add ease to clean up).

Nutrition Facts : Calories 629.5, Fat 27.1, SaturatedFat 5.9, Cholesterol 92.8, Sodium 95.1, Carbohydrate 70.1, Fiber 0.3, Sugar 69.8, Protein 30.5

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