Maple Chicken'n'ribs

Name: Maple Chicken'n'ribs
Prep time: 2 d 1 h 30 min
Cook time: 2 d 1 h 30 min
Total time: 2 d 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters apple juice, as sharp as possible; 12 chicken thighs, with skin and bones; 1 cinnamon stick, halved; 6 unpeeled garlic cloves; 4 Tbsps 1/4 cup maple syrup; 12 pork spare ribs; 2 Tbsps soy sauce; 2 star anise; 2 Tbsps vegetable oil

Maple Chicken'n'ribs is a gluten free and dairy free main course. This recipe makes 8 servings with 1726 calories, 159g of protein, and 112g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. If you have vegetable oil, chicken thighs, soy sauce, and a few other ingredients on hand, you can make it. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert.

Instructions

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

Ingredients you will need

Chicken Pieces

Ribs

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.

Ingredients you will need

Marinade

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

Equipment you will use

Oven

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.

Ingredients you will need

Whole Chicken