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Maple Chicken 'N' Ribs

by . Featured in NIGELLA EXPRESS
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Introduction

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 fridge, you tip out the contents into a roasting tray and slot 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.

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 fridge, you tip out the contents into a roasting tray and slot 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.

Maple Chicken 'N' Ribs
Photo by Lis Parsons

Ingredients

Serves: 6-8

Metric Cups
  • 12 pork spare ribs
  • 12 chicken thighs with skin and bone still on
  • 250 millilitres apple juice (as sharp as possible)
  • 4 tablespoons maple syrup
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 star anise
  • 1 cinnamon stick (halved)
  • 6 cloves garlic (unpeeled)
  • 12 pork spare ribs
  • 12 chicken thighs with skin and bone still on
  • 1 cup apple juice (as sharp as possible)
  • 4 tablespoons maple syrup
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 star anise
  • 1 cinnamon stick (halved)
  • 6 cloves garlic (unpeeled)

Method

  1. Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
  2. Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish.
  3. Leave to marinate in the fridge overnight or up to two days.
  4. When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°C/gas mark 6/400ºF.
  5. Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.
  1. Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
  2. Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish.
  3. Leave to marinate in the fridge overnight or up to two days.
  4. When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°C/gas mark 6/400ºF.
  5. Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.

Additional Information

For gluten free: use tamari instead of soy sauce.

For gluten free: use tamari instead of soy sauce.

Tell us what you think

What 22 Others have said

  • My 4 year old loves this - we call it marinated baby dinosaur and do with chicken drumsticks and thighs. He gnaws away like a little caveman :-)

    Posted by schmoo on 10th October 2015
  • Could you use this marinating receipe with prawns, if so would you have to use pre cooked or raw prawns?

    Posted by amy2011 on 31st July 2011
  • My mum tried this yesterday and we loved it! Really awesome!!! :)

    Posted by Rislbisl on 13th October 2014
  • Made these tonight, they were so easy to make and so delicious. Thanks Nigella another fab recipe.

    Posted by ldent09 on 9th August 2014
  • The perfect thing to make for a group of hungry people. This was amazing. www.ruminator.co.nz/maple-chicken-n-ribs

    Posted by kimcooksforyou on 5th March 2014
  • No apple juice that would do justice for this yesterday but I did have verjuice. Well, it's amazingly good and a nice twist.

    Posted by Nay Ager on 15th January 2014
  • This recipe taught me to never ever doubt Nigella; I've tried at least 20 of her recipes, all which of have been fail-safe, but when I saw the apple juice component of this recipe I was sceptical. Until I saw my family in tears of gratitude at dinner. This is why we look up to Nigella: for her ability to make quick, easy food with quirky ingredients but very delicious outcomes.

    Posted by Mamaitse on 1st September 2014
  • Just an excellent recipe, comforting and quite substantial for two.

    Posted by philippopland on 11th November 2013
  • Love this and do it lots now with different quantities of meat. Mainly sticking to chicken. Didn't have any apple juice last night, Innocent pure smooth orange did the trick...for us anyway!!

    Posted by daisy6 on 29th August 2013
  • I put this recipe in my best recipe folder as everyone loves it

    Posted by brian24221870 on 24th August 2013
  • We tried this once when friends came over for dinner. So it was a surprise for us too, how good it tasted. Thank you Nigella, for the inspiration.

    Posted by lysarich8 on 9th April 2013
  • Not keen on thigh chicken but about to pop tomorrow nights ribs in a bag of maple marinade, smells so good... Can't wait!

    Posted by OllysDownunder on 26th February 2013
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