Maple Chicken 'N' Ribs
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags (I wash mine and re-use them) with ribs and chicken, oils and unguents and then, after a day or so's untroublesome marinating in the fridge, you tip out the contents into a roasting tray and slot it in the oven. Or just marinate in a couple of covered dishes.
Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.
For US cup measures, use the toggle at the top of the ingredients list.
This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags (I wash mine and re-use them) with ribs and chicken, oils and unguents and then, after a day or so's untroublesome marinating in the fridge, you tip out the contents into a roasting tray and slot it in the oven. Or just marinate in a couple of covered dishes.
Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 12 pork spare ribs
- 12 chicken thighs with skin on and bone in
- 250 millilitres apple juice (as sharp as possible)
- 4 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 star anise
- 1 cinnamon stick (halved)
- 6 cloves garlic (unpeeled)
- 12 pork spare ribs
- 12 chicken thighs with skin on and bone in
- 1 cup apple juice (as sharp as possible)
- 4 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 star anise
- 1 cinnamon stick (halved)
- 6 cloves garlic (unpeeled)
Method
- Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
- Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish.
- Leave to marinate in the fridge overnight or up to two days.
- When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
- Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.
- Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
- Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish.
- Leave to marinate in the fridge overnight or up to two days.
- When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
- Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.
Additional Information
For gluten free: use tamari instead of soy sauce.
For gluten free: use tamari instead of soy sauce.
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Show more commentsThis recipe is a wonderful resource for entertaining big crowds. The marinade is made of simple ingredients that are all mostly on hand (I only had to buy the apple juice). Everything got mixed up and put in the freezer bags in under 5 minutes. I left them in the fridge for two days. On the day of my party, all I had to do was dump these on a tray and roast. My house smelled great, the meat bronzed up beautifully, and the flavors of maple, cinnamon, garlic, and apple juice made the meat tender and so flavorful. 16 people fed effortlessly! This is a keeper!!
Delicious Chicken n pork ribs marinaded in a fantastic garlic thyme sauce. so tender and flavorsome moist meat enjoyed as a wonderful family meal day of the week scrumptious well done Nigella it's a keeper for sure I've made this many times before it's loved by everyone who has tried it many thanks for sharing this with us!
My go to BBQ recipe for ease and high success rate with everyone who eats it.
Tried this with chicken last week & it was so yummy I'm making it again today with pork ribs - have yet to find a recipe of Nigella's that isn't scrumptious!
Tried it yesterday when we had guests over for lunch. It was a great success!
this is the weirdest and most delicious recipe ever!!!!
My 4 year old loves this - we call it marinated baby dinosaur and do with chicken drumsticks and thighs. He gnaws away like a little caveman :-)
My mum tried this yesterday and we loved it! Really awesome!!! :)
Made these tonight, they were so easy to make and so delicious. Thanks Nigella another fab recipe.
The perfect thing to make for a group of hungry people. This was amazing. www.ruminator.co.nz/maple-chicken-n-ribs
No apple juice that would do justice for this yesterday but I did have verjuice. Well, it's amazingly good and a nice twist.
This recipe taught me to never ever doubt Nigella; I've tried at least 20 of her recipes, all which of have been fail-safe, but when I saw the apple juice component of this recipe I was sceptical. Until I saw my family in tears of gratitude at dinner. This is why we look up to Nigella: for her ability to make quick, easy food with quirky ingredients but very delicious outcomes.