Oven-Roasted Maple Chicken

(Originally made 9/28/2008)
The last few days here in the North East have been miserable, we're getting tropical storm Kyle remnants.   My parents took Jake yesterday but I didn't feel like going out to eat, so I made this Nigella Lawson recipe that was posted by Twinkle instead.     The rib part of it wasn't a big hit, mine never really crisped up.    I don't eat much pork, and Tim thought they were just ok.   The chicken got devoured though, it was moist and flavorful.   

I only marinated for just under one day, next time I'd definitely let it go 2.     I'd also like to try it again in the summer, grill the chicken and use the marinade as a basting liquid.      I know the recipe called for unpeeled garlic, but I peeled it and we spread the soft, flavorfilled roasted garlic onto slices of italian bread.     Thanks so much to Twinkle for sharing this yummy recipe, it was definitely worth the wait for some fresh New England Apple Cider to give it a try!

 Oven-Roasted Maple Chicken 'n' Ribs- Nigella Lawson

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  apple cider -- as sharp as possible
     1/4           cup  maple syrup -- used real NH maple syrup
  2               Tbsp  vegetable oil
  2               Tbsp  soy sauce -- used low sodium
  2                     star anise -- substituted fennel
  1                     cinnamon stick -- used ground cinnamon
  6                     unpeeled garlic cloves -- I peeled them, used 10 large
     1/2      teaspoon  hot red pepper flakes (optional) -- I used it
  8                     pork spareribs
  6                     chicken thighs with skin and bone -- used 4 bone in chicken breasts

In a large freezer bag or bowl, blend apple cider, maple syrup, vegetable oil and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper flakes. Add pork and chicken and seal bag or cover bowl. Refrigerate overnight or up to 2 days.

Remove marinated mixture from refrigerator, and preheat oven to 400-degrees. Pour contents of bag or bowl (including liquid) into a large roasting pan. 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. Serve hot.

Yield: 4 to 6 servings.



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