Sweet and Sticky Chicken and Chops
January 18, 2012adapted from Nigella Lawson's Nigella Express
Recipe:
Serves: 6-8 as a Main Course Difficulty: Easy
Ingredients:
12 Lamb Chops12 Chicken Thighs
250ml Apple Juice
4 Tbsp Maple Syrup
2 Tbsp Vegetable Oil
2 Tbsp Soy Sauce
2 Star Anise (available in most Supermarkets, near the Herbs & Spices section)
½ Cinnamon Stick
6 Cloves Garlic
Instructions:
Handy Tip: Like with the Lemon & Thyme Chicken Delight Recipe, these chicken thighs and lamb chops really become full of flavour if you allow them to marinate in the remaining ingredients overnight. I therefore complete all the preparation steps (Steps 1 & 2) the night before I am going to cook and serve this dish.
1. Clean your chicken and remove any excess fat. Place the thighs in a large roasting dish, skin side up. Clean your chops and place these between the chicken thighs.
2. Mix all the other ingredients in a jug and pour over the chicken and lamb, basting a couple of times to make sure they are thoroughly coated.
3. Preheat your oven to 200°C and cook the chicken for about an hour and a quarter, basting every 20 minutes or so.
4. When the chicken is thoroughly cooked and the skin looks browned and crispy, remove from the oven and serve immediately.
1. Clean your chicken and remove any excess fat. Place the thighs in a large roasting dish, skin side up. Clean your chops and place these between the chicken thighs.
2. Mix all the other ingredients in a jug and pour over the chicken and lamb, basting a couple of times to make sure they are thoroughly coated.
3. Preheat your oven to 200°C and cook the chicken for about an hour and a quarter, basting every 20 minutes or so.
4. When the chicken is thoroughly cooked and the skin looks browned and crispy, remove from the oven and serve immediately.
5. Serve with your choice of accompaniments. I often serve this recipe with my All Time Favourite Roast Potatoes and Buttery Garlic Green Vegetable Medley, recipes coming soon ...
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