Best Maple Chicken N Ribs Nigella Lawson Recipes
MAPLE CHICKEN 'N' RIBS - NIGELLA LAWSON
Make and share this Maple Chicken 'n' Ribs - Nigella Lawson recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
- Add all the remaining ingredients, squelching everything together well before sealing the bag or covering the dish.
- Leave to marinate in the refrigerator overnight or up to 2 days.
- Take the dish out of the refrigerator and preheat the oven to 400 degrees F.
- Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossy brown.
Nutrition Facts : Calories 952.3, Fat 70.3, SaturatedFat 24.1, Cholesterol 293.1, Sodium 405.1, Carbohydrate 7.6, Fiber 0.1, Sugar 6.3, Protein 68.1
MAPLE CHICKEN'N'RIBS
This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags with ribs and chicken, oils and unguents and then after a day or so's untroublesome marinating in the refrigerator, you tip out the contents to a roasting tray and slide it in the oven. Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time P2DT1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
- Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
- Leave to marinade in the refrigerator overnight or up to 2 days.
- Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
- Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.
MAPLE CHICKEN 'N' RIBS
If meat is involved, you can find me covering it in flavor-enhancing tenderizing liquids before grilling, broiling, baking or roasting it. The more you do to the meat before you cook it, the less you have to do during or after. In this case apple juice or cider gives tang and wards off stringiness, a small amount of oil keeps things juicy and maple syrup, soy, star anise, cinnamon and garlic impart deep, luscious flavor. These two meats work well in conjunction: the relatively lean chicken is enhanced in taste and texture by the pork ribs, which give off flavorsome fat as they roast. You can use whatever ribs you like; meaty ones are best, but as long as the ribs are separated, rather than in a slab, they'll do just fine. As for the chicken, I implore you to use thighs, bone-in, skin-on because the meat is more tender and the taste infinitely better. (Make sure you use a large enough roasting pan so you don't have to crowd the pan. If the pan is crowded, the meat will steam, not brown.)
Provided by Nigella Lawson
Categories barbecues, poultry, project, main course
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small mixing bowl whisk together the apple cider, maple syrup, vegetable oil and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper flakes and stir to combine.
- In a large freezer bag or bowl combine pork and chicken. Pour in the apple cider mixture, and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
- Remove marinated mixture from refrigerator, and heat oven to 400 degrees. Pour contents of bag or bowl (including liquid) into a large enough roasting pan to avoid crowding. Turn chicken pieces skin side up.
- Roast until chicken is opaque throughout and ribs are tender, about 1 1/4 hours; 35 to 40 minutes into roasting turn ribs over, but leave chicken skin side up and turn the heat to 425 degrees to increase browning if desired.
- When the chicken and ribs are finished roasting, there will be quite a lot of fat in the sauce. Strain the sauce and use a fat separator to remove this excess. Place the meat in a large dish along with the strained sauce and serve hot.
Nutrition Facts : @context http, Calories 833, UnsaturatedFat 38 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 18 grams, Sodium 534 milligrams, Sugar 12 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love