Moist and Maple Meat I simply followed the recipe on nigella.com. There were no cinnamon sticks or apple juice in the house so I used ground cinnamon and apple cider instead. The star anise seemed to give the food a haunting flavor. The ribs were reassuringly white on the inside and the chicken was moist and flavorful with a lovely brown skin. I served them with watercress and butternut squash.
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