Maple Chicken'n'ribs

4.4(21)

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.

by Nigella Lawson·published 2016-11-18

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Main Dish

Servings

(6–8)

Total time

—

Calories / serving

1168 kcal

Ingredients (9)

serves

12 pork spare ribspork-spare-ribs
12 chicken thighs, with skin and boneschicken-thighs
1 cup apple juice, as sharp as possibleapple-juice
4 tablespoons/1/4 cup maple syrup
2 tablespoons vegetable oilvegetable-oil
2 tablespoons soy saucesoy-sauce
2 star anisestar-anise
1 cinnamon stick, halvedcinnamon
6 unpeeled garlic clovesclove

Instructions (5 steps)

01Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
02Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
03Leave to marinade in the refrigerator overnight or up to 2 days.
04Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
05

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Not rich — missing servings, total time, or calories.