Maple Chicken'n'ribs

Name: Maple Chicken'n'ribs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M2DT1H30M0.000S
Yield: 6 to 8 servings
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

Recipe courtesy of Nigella Lawson

Watch how to make this recipe.

Maple Chicken'n'ribs

0 Reviews

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.

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1168

Total Fat

90

Saturated Fat

26

Carbohydrates

12

Dietary Fiber

0

Sugar

9

Protein

73

Cholesterol

413

Sodium

588

Total: 2 days 1 hr 30 min
Prep: 15 min
Inactive: 2 days
Cook: 1 hr 15 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1168

Total Fat

90

Saturated Fat

26

Carbohydrates

12

Dietary Fiber

0

Sugar

9

Protein

73

Cholesterol

413

Sodium

588

Total: 2 days 1 hr 30 min
Prep: 15 min
Inactive: 2 days
Cook: 1 hr 15 min

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.