Pollo a la Nuez Moscada (Inspiración Granadina)

Ingredientes

• 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 tbsp of olive oil (or coconut oil)
• 2 lb chicken breasts (approx (4 fillets) chopped )
• 3 garlic cloves (minced)
• 1 small onion (chopped)
• 1-2 tbsp 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

Preparación

1. 1

   Place the chicken in a medium sized bowl and season with the all purpose seasoning, pink salt, thyme and back pepper and set aside.

2. 2

   Add the coconut sugar, cinnamon, nutmeg, ginger, chilli flakes in a saucepan.

3. 3

   Mix the coconut aminos. maple syrup, water and tapioca starch together than pour it into the saucepan.

4. 4

   Bring the saucepan to the boil and reduce to simmer while stirring for 5 minutes then set aside.

5. 5

   Meanwhile heat the oil on medium heat.

6. 6

   Proceed to saute the garlic and onion until soft and translucent.

7. 7

   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.

8. 8

   Pour the nutmeg syrup all over the chicken and bring to a rolling boil.

9. 9

   Reduce the flame to medium-low, cover the pan with lid and occasionally baste the chicken throughout the 20-25 minute cooking time.

10. 10

    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).