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.

Recipe courtesy of Nigella Lawson

Show: Nigella Express

Episode: Quick Quick Slow

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Total:: 49 hr 30 min
Prep:: 15 min
Inactive:: 48 hr
Cook:: 1 hr 15 min

Yield:: 6 to 8 servings

Level:: Easy

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

Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.

Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.

Leave to marinade in the refrigerator overnight or up to 2 days.

Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Maple Chicken'n'ribs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M2DT1H30M0.000S
Yield: 6 to 8 servings
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

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