Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Can the ribs and chicken be put in the same bag? If not, do I add in each bag 12 pork spare ribs 12 chicken thighs with skin and bone still on and all of the marinade ingredients? Thank you, Tatiana
Posted by totati. Answered on 21st May 2014 at 12.00
Nigella's recipe for Maple Chicken 'N' Ribs (from Nigella Express and on the Nigella website) involves marinating the chicken drumsticks and pork spare ribs in a maple syrup mixture before they are baked. Marinating the ingredients in large plastic resealable (or freezer) bags makes the marinating a bit easier as the bags can be squished a bit and turned over occasionally to make sure that all of the meat is coated evenly in the marinade.
Nigella uses two bags as most bags are not big enough to hold all of the ingredients in one go, but if you have an extra large bag that has the capacity then you can use just one. You do not need to put all of the chicken in one and all of the ribs in another, you can mix and match in whichever way is easiest to get the ingredients to fit into your bags. For the marinade you only need to mix up one quantity of the ingredients listed in the recipe. Whisk these together in a jug and when combined divide the marinade in roughly equal quantities between the two bags.
If you don't have plastic bags then you could use large bowls (covered tightly with clingfilm/plastic wrap) or resealable boxes, but remember to turn the meat in the marinade once or twice during the marinating time so that the meat gets a good coating all over in the marinade.
Need some help in the kitchen?
Ask NigellaSubmit your query