Ingredients
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1 cup water
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1/2 cup dark brown sugar, packed
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 tablespoon cornstarch
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1 tablespoon water
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1/4 teaspoon rum flavoring
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8 chicken thighs
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2 garlic cloves, crushed, minced
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1/4 cup onion, grated
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1/4 teaspoon salt, to taste
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1/4 cup soy sauce
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1/4 teaspoon pepper sauce
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1/8 teaspoon pepper, to taste
Instructions
- 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.