SPICY NUTMEG CHICKEN (GRENADA -- CARIBBEAN)
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
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
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
GINGER CHICKEN (GRENADA)
Make and share this Ginger Chicken (Grenada) recipe from Food.com.
Provided by Realtor by day
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken with onion, garlic, salt and pepper, basil, ginger, worcestershire & MSG for 1 hour, refrigerated.
- Saute chicken in oil until golden brown. Remove to baking dish.
- In skillet, add remaining ingredients except parsley. Simmer until it becomes thick and makes a nice sauce. Pour sauce on chicken breasts.
- Bake for 1 hour. 350*. Garnish with fresh parsley.
Nutrition Facts : Calories 423.9, Fat 16.5, SaturatedFat 4.4, Cholesterol 92.9, Sodium 240.7, Carbohydrate 9.4, Fiber 0.6, Sugar 2.2, Protein 31.1
GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT
This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she'd disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I'd legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia's hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
Provided by Priya Krishna
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
- Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
- Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
- Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 65 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 0 grams, TransFat 0 grams
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
More about "ginger chicken grenada recipes"
EASY STICKY GINGER CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (24)Total Time 25 minsCategory DinnerCalories 258 per serving
- Season the chicken with salt then brown in the pan until golden brown on all sides. If your pan isn't big enough, cook the chicken in batches to avoid overcrowding the pan.
CURRIED LEMON GINGER CHICKEN | HEART AND STROKE FOUNDATION
From heartandstroke.ca
GARLIC GINGER CHICKEN RECIPE | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
SOY GINGER CHICKEN - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GINGER CHICKEN | RICARDO
From ricardocuisine.com
GARLIC-GINGER CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
STICKY GINGER SOY GLAZED CHICKEN - BUDGET BYTES
From budgetbytes.com
GARLIC GINGER CHICKEN (EASY + HEALTHY RECIPE!) - THE …
From theendlessmeal.com
GINGER CHICKEN - AUTHENTIC CHINESE IN 30 MINUTES!
From thewoksoflife.com
CRAIG DAVID'S GRENADIAN BAKED CHICKEN | JAMIE OLIVER …
From jamieoliver.com
STICKY, SWEET & SPICY GRILLED GINGER CHICKEN | AMBITIOUS KITCHEN
From ambitiouskitchen.com
GARLIC GINGER CHICKEN THIGHS - THE DINNER BITE
From thedinnerbite.com
EASY GINGER CHICKEN - LENA'S KITCHEN
From lenaskitchenblog.com
SHOYU CHICKEN RECIPE (HAWAIIAN) | KITCHN
From thekitchn.com
HONEY GINGER CHICKEN - BAKING MISCHIEF
From bakingmischief.com
GINGER AND TURMERIC CHICKEN | RICARDO
From ricardocuisine.com
20 MINUTE GINGER PINEAPPLE CHICKEN STIR FRY. - HALF BAKED HARVEST
From halfbakedharvest.com
GINGER CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
FRIED CHICKEN WINGS WITH GARLIC, GINGER AND SOY RECIPE - THE …
From telegraph.co.uk
PINEAPPLE GINGER CHICKEN | HEART AND STROKE FOUNDATION
From heartandstroke.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love