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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.

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