Spicy Nutmeg Chicken (Grenada -- Caribbean) - cooking recipe

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

Preparation

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.