Maple Chicken'n'ribs (Nigella Lawson) |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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.] 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:
1. Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
2. Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
3. Leave to marinade in the refrigerator overnight or up to 2 days.
4. Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
5. 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.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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