Spicy Nutmeg Chicken (Grenada -- Caribbean)

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

• Ready In: 1 hr 31 mins
• Serves: 6-8

Ingredients

• FOR THE NUTMEG SYRUP

• 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

• FOR THE CHICKEN

• 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

Directions

1. 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.
2. In a small container combine cornstarch & water & mix thoroughly, before stirring it into the syrupy mixture, & blending well.
3. Simmer the syrup for another 5 minutes or so until thickened somewhat.
4. Remove from heat & stir in the rum flavoring, then set aside.
5. FOR THE CHICKEN: Preheat oven to 400 degrees F.
6. Place chicken thighs in a 13"x9" baking dish
7. In a small container combine garlic, onion, salt & pepper, mixing well, then spread this mixture over the chicken thighs.
8. Bake thighs for 15 minutes, then remove from oven.
9. While chicken is baking, in a bowl, combine soy sauce, pepper sauce, Nutmeg Syrup & ground ginger, mixing well.
10. After the 15 minutes of baking, remove chicken from the oven & turn the temperature down to 350 degrees F.
11. Baste the thighs with the Nutmeg Syrup mixture & return them to the oven to bake for at least 60 minutes, basting frequently.
12. Serve hot with additional syrup mixture, if desired.