Chicken Thighs With Hoisin Rice
Prep Time:
5
Cook Time:
50
Serves:
8
Link:
Ingredients
2 tbsp. coconut oil
8 skinless chicken thighs
scant 1 cup (200g) jasmine rice
4 spring onions, chopped
4 cloves garlic, sliced
1⁄3 cup (200ml) white wine
2 cups (500ml) chicken stock
4 tbsp. dried cranberries
For the sauce:
3 tbsp. soy sauce
2 tbsp. of rice vinegar
1 tbsp. of peanut butter
1 tsp. of chili flakes
1 tsp. of honey
1 tsp. of sesame oil
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat the coconut oil.
3. Season the chicken thighs with salt and pepper and fry for 5
minutes each side until golden brown, then take off the heat
and transfer onto a plate.
4. Pour out most of the fat from the pan, leaving about 1 tbsp.
in the pan.
5. Add into the pan the peeled and sliced garlic and the spring
onions. Sauté for 1 minute.
6. Add uncooked rice and fry again for about 1 minute. Pour in
the wine and cook for a further 2 minutes until most of the
liquid evaporates. Next, add all ingredients of hoisin sauce,
hot stock, and cranberries, bring to a boil.
7. Transfer the rice into an oven safe dish and place the
chicken thighs in the center. Bake in the preheated oven for
30 minutes.
8. Once cooked, divide between plates and serve, or store in
the fridge for up to 2-3 days.