Grenadian Style Baked Chicken Food

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).

GINGER CHICKEN (GRENADA)

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.

GRENADIAN STYLE BAKED CHICKEN

Steps:

• Skin and clean chicken. Place chicken in a large baking pan.
• Mix all remaining ingredients and add to baking pan (with chicken). Be sure to mix well with chicken coating both upper and lower surfaces of the chicken.
• Cover baking pan and bake at 400 degrees for roughly 30 minutes.
• Flip each piece of chicken and continue to bake uncovered.
• Flip chicken one more time when most of the liquid has been reduced. At this point, baste the chicken as well.
• Continue cooking a short while longer until chicken has slightly browned on top.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

GRENADIAN SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Sift together the flour, baking powder and salt, set aside.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
• Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.

GRILLED GREEK CHICKEN

Steps:

• Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
• Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
• Transfer chicken to paper-towel-lined sheet pan to drain slightly.
• Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

GRENADIAN SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Sift together the flour, baking powder and salt, set aside.
• In a medium bowl, cream together the sugar and butter.
• Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice.
• Add the dry ingredients alternately with the milk, stirring after each addition.
• Pour batter into the prepared pan.
• Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean.
• Cool in the pan for 10 minutes before turning out onto a rack to cool completely.