MAPLE CHICKEN'N'RIBS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Maple Chicken'n'ribs image

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

12 pork spare ribs
12 chicken thighs, with skin and bones
1 cup apple juice, as sharp as possible
4 tablespoons/1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick, halved
6 unpeeled garlic cloves

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.

There are no comments yet!