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Sticky Maple Chicken

Sticky Maple Chicken

This really is the most lip-smacking dinner. Served with fresh crusty bread and a good salad, it’s like heaven on a plate! It’s based loosely on Maple Chicken & Ribs from Nigella Express.


  • 12 chicken thighs with skin and bone still on
  • 250 ml apple juice (as sharp as possible)
  • 4 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 star anise or 1 tsp Chinese 5 spice powder
  • 1 cinnamon stick (halved)
  • 6 cloves garlic (unpeeled)


  1. Put the chicken pieces in a large freezer bags or into a dish.
  2. Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish.
  3. Leave to marinate in the fridge overnight or up to two days.
  4. When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°C/gas mark 6/400ºF.
  5. Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an 45 minutes, by which time everything should be sticky and glossed conker-brown.

Sticky Maple Chicken

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