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
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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Rotisserie attachment for Weber kettle — whole chicken, prime rib
James Beard winner — 500 recipes across all Latin American cuisines