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.

Nigella Lawson
Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
Show: Nigella Lawson Episode: Quick Quick Slow

Photo: Maple Chicken'n'ribs

Rated: 5 stars out of 5Rate it!Read 1 review

TOTAL TIME:49 hr 30 min
Prep:15 min
Inactive Prep:48 hr 0 min
Cook:1 hr 15 min
 
YIELD:6 to 8 servings
LEVEL:Easy

Ingredients

  • 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

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Directions

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.

Similar Recipes

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Newest Ratings and Reviews

Read all 1 reviews

  • on July 30, 2011

    Flag

    delicious, very easy, only I put more garlic and a little salt

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN

what's hot

What Would Brian Boitano Make?
What Would Brian Boitano Make? Host: Brian Boitano

Get Cooking Channel on your TV.

Learn How