MAPLE CHICKEN 'N' RIBS
If meat is involved, you can find me covering it in flavor-enhancing tenderizing liquids before grilling, broiling, baking or roasting it. The more you do to the meat before you cook it, the less you have to do during or after. In this case apple juice or cider gives tang and wards off stringiness, a small amount of oil keeps things juicy and maple syrup, soy, star anise, cinnamon and garlic impart deep, luscious flavor. These two meats work well in conjunction: the relatively lean chicken is enhanced in taste and texture by the pork ribs, which give off flavorsome fat as they roast. You can use whatever ribs you like; meaty ones are best, but as long as the ribs are separated, rather than in a slab, they'll do just fine. As for the chicken, I implore you to use thighs, bone-in, skin-on because the meat is more tender and the taste infinitely better. (Make sure you use a large enough roasting pan so you don't have to crowd the pan. If the pan is crowded, the meat will steam, not brown.)
Provided by Nigella Lawson
Categories barbecues, poultry, project, main course
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small mixing bowl whisk together the apple cider, maple syrup, vegetable oil and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper flakes and stir to combine.
- In a large freezer bag or bowl combine pork and chicken. Pour in the apple cider mixture, and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
- Remove marinated mixture from refrigerator, and heat oven to 400 degrees. Pour contents of bag or bowl (including liquid) into a large enough roasting pan to avoid crowding. Turn chicken pieces skin side up.
- Roast until chicken is opaque throughout and ribs are tender, about 1 1/4 hours; 35 to 40 minutes into roasting turn ribs over, but leave chicken skin side up and turn the heat to 425 degrees to increase browning if desired.
- When the chicken and ribs are finished roasting, there will be quite a lot of fat in the sauce. Strain the sauce and use a fat separator to remove this excess. Place the meat in a large dish along with the strained sauce and serve hot.
Nutrition Facts : @context http, Calories 833, UnsaturatedFat 38 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 18 grams, Sodium 534 milligrams, Sugar 12 grams, TransFat 0 grams
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Miranda Gipe
miranda-gipe@gmail.comI'm not a big fan of chicken and ribs, but I loved this recipe! The maple glaze was so good, I could have eaten it on its own.
Serenity Findlay
s@aol.comThis recipe is easy to follow and the results are amazing. The chicken and ribs were cooked to perfection and the maple glaze was the perfect finishing touch.
Dj Mellowboy
mellowboyd7@yahoo.comI've made this recipe several times and it's always a hit. The chicken and ribs are always cooked perfectly and the maple glaze is delicious.
Innoforium
innoforium26@yahoo.comThis recipe is a great way to use up leftover chicken and ribs. I always have some leftover chicken and ribs after a party, and this is a great way to use them up.
Kaddu Abdunoor
kadduabdunoor15@hotmail.co.ukI love the way the maple glaze caramelizes on the chicken and ribs.
Safeer Usmanzai
s@aol.comThis recipe is a great way to impress your friends and family.
Mae Johnson
mae@hotmail.comI'm not sure what I did wrong, but my chicken and ribs were tough. I followed the recipe exactly.
Gurami Molashvili
gurami74@yahoo.comThis recipe is a little time-consuming, but it's worth it. The chicken and ribs are fall-off-the-bone tender.
Arshad Prince
pa@gmail.comI love the combination of chicken and ribs in this recipe. The maple glaze is the perfect finishing touch.
Mihraban Jan
jan.m17@gmail.comThis recipe is a great way to use up leftover chicken and ribs.
Redeem Samuel
rs4@yahoo.comI've tried this recipe several times and it's always a success. The chicken and ribs are always cooked perfectly and the maple glaze is delicious.
Kavidu Lakshan
lakshan49@gmail.comI made this recipe for a party and it was a huge hit! Everyone loved the chicken and ribs and the maple glaze was a big hit.
annasthesia okeke
okeke.annasthesia5@yahoo.comThis recipe was a disaster. The chicken and ribs were dry and the maple glaze was too sweet.
Syed Sabir
s.s67@gmail.comI'm not a big fan of chicken and ribs, but I loved this recipe! The maple glaze was so good, I could have eaten it on its own.
FaQeeR Farhan Haider
f_haider32@gmail.comThis recipe is easy to follow and the results are amazing. The chicken and ribs were cooked to perfection and the maple glaze was the perfect finishing touch.
Mabuyawe Mohadi
m54@aol.comI followed the recipe exactly and the chicken and ribs were perfect! I will definitely be making this again.
YOUTUBE KD OFFICIAL (UC KING KD OR WOTT)
w-y@gmail.comThe chicken and ribs were a little dry, but the maple glaze was delicious.
Ayinke Gold
g-a55@hotmail.comThis was my first time making chicken and ribs in the oven, and it turned out amazing! The maple glaze was the perfect touch.
Bhatt Nandita
bhatt.nandita44@gmail.comI love this recipe! The chicken and ribs are always so juicy and flavorful. I've made it several times and it's always a hit.
MC Peter Gitau
m90@gmail.comThis recipe is a keeper! The chicken and ribs were fall-off-the-bone tender and the maple glaze was out of this world. I will definitely be making this again.