28 February 2012

Recipe: Sticky Maple Chicken

I must preface this post by saying there has never, will never be, a nicer smell wafting through your house than the smell of this dish cooking. It's the bomb! And now that the summer Weight Watcher regime has a drawn to a close, I don't feel quite so bad about getting back into posting all our favourite recipes (naughty or not!)

Ingredients:
Meat - pork chops/ribs or chicken drums/nibbles
250ml sharp apple juice (we use Macs Sour Green apple)
4 Tbsp maple syrup
2 Tbsp soy sauce
2 tsp Chinese five spice (the recipe says 2 star anise but Mark uses this instead)
6 cloves garlic unpeeled

Put the chicken ribs/drumsticks in a couple of freezer bags or into a dish. Add all the remaining ingredients squelching everything together well before sealing bag or covering dish.

Leave to marinate overnight in the fridge (or at least all day if doing first thing in the morning).



Preheat oven to 200 degrees. Pour contents into one or two large roasting tins (make sure chicken is skin side up). Cook for approx 1 hour and quarter until everything is sticky, syrupy and glossy brown.



Tastes amazing with basmati rice and roasted veges. But I'm sure it would be equally as nice as part of a summer BBQ too.


And I feel very lucky to have a wonderful hubby who cuts my meat off the bone for me...just one of my funny pet hates, eating meat off the bone, funny gal I know! :-)

For more tasty recipes, visit here

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