Grenada cuisine - nutmeg caramelized chicken

I was watching Michael Smith's "Chef abroad".
That episode was shot in Grenada, one Caribbean island.

That country is famous for its rich production of spice,  Nutmeg in particular.
 Nutmeg is the seed of the tree.
You can see one symbol of nutmeg shown on the national flag.

Nutmeg is an intriguing spice.
Once you grate it, it loses its aroma very quickly.
I personally recommend a useful tool, Microplane grater.
Nutmeg perfectly goes well with milk, cheese, I think.
But today I make nutmeg the center of attention.

Besides nutmeg, there is one crucial ingredient "Rum" to complement Nutmeg.
Rum is a distilled alcoholic beverage, made from sugarcane.
The majority of Rum production occurs in Carribbean countries and Latin America.
You MUST add it to this dish, otherwise, it won't be authentic.

Here is how I make my nutmeg caramelized chicken wings/drumsticks

Step 1: Add oil to about medium high heat and then add brown sugar to wait for a caramelized process. This approach is a bit like the way we chinese people make our braised pork belly. It's called "get colored" literally.

Step 2: Add chicken which has been marinated overnight. I used a pinch of cinnamon (too much will be too overpowering) and generous amount of freshly-grated nutmge, a bit of sea salt.

Step 3: Once the chicken has been completely coated with caramelized, then add Rum (I only added 2 tablespoons. If you especially love nutmeg, you could grate extra at this stage. Above medium high heat, you wait until the alcohol to evaporate.

Step 4: Lid back on and simmer for 10-15 minutes. Check on it every 5 minutes in case the chicken may get burnt. I sprinkle some sesame seeds on top. Actually, sesame is not authentic. But it looks prettier!!!

The chicken is full of flavor of nutmeg and sweetness of Rum. You should try it at home.