Best Chicken With Nutmeg Recipes

CHEF JOHN'S CHICKEN A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
• Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
• Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

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).

HONEY AND NUTMEG CHICKEN BREASTS

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).

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.

ROASTED CHICKEN WITH NUTMEG AND ORANGE

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.

SIMPLE WHOLE ROASTED CHICKEN

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.

2-FOR-1 CHICKEN TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.

MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH PANCETTA AND NUTMEG

Steps:

• ** This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello -- I call it "Baby Brunello") but you can substitute any dry red wine you like.
• Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
• Place a pot of water on the stove to boil for the gnocchi.
• While pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
• Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add chives, toss and remove from heat.
• Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp pancetta sticks.

SPICY NUTMEG CHICKEN (GRENADA -- CARIBBEAN)

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.

MONTALCINO CHICKEN WITH FIGS AND BUTTERED GNOCCHI WITH NUTMEG

Steps:

• Place a pot of water on the stove to boil for the gnocchi.
• Heat a deep skillet over medium-high heat. Add the EVOO and the pancetta. Brown the pancetta, 3 to 4 minutes, then remove it with a slotted spoon and reserve.
• While the pancetta browns, season the chicken chunks with salt and pepper and dredge them in a little flour. After removing the pancetta from the pan, add the chicken. Brown the pieces for a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic, and figs. Sauté 5 minutes, combine the chicken with the onions and figs, then add the wine and cook it down for 5 minutes or so until only about 1/3 cup of liquid remains. Add 1 cup of the chicken stock, the parsley, lemon zest, and thyme to the chicken and stir to combine. Reduce the heat to a simmer and cook for another 10 minutes, while you make the gnocchi.
• Add salt and gnocchi to the boiling water and cook them according to package directions, 4 minutes for fresh gnocchi, 6 minutes for frozen. Drain. Heat a medium nonstick skillet over medium-low heat. Melt the butter and brown it. Add the drained gnocchi to the browned butter. Raise the heat to medium high and lightly brown the gnocchi. Season the gnocchi with salt, pepper, and nutmeg, turn to coat, and add the chives, toss, and remove from the heat.
• Adjust the seasonings on the chicken with figs. If you would like a little more sauce, add another half cup of stock to the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish it with the crisp pancetta sticks.
• notes
• Look for plump, tender dried figs in the bulk section of the market or buy the figs in packages. Check for tough stem tops and trim them off if necessary.
• This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello-I call it "Baby Brunello") but you can substitute any dry red wine you like from your On Hand supply.