Chicken Thighs with Hoisin Rice
Serves 8
2 tbsp. coconut oil
8 skinless chicken thighs
scant 1 cup jasmine rice
4 spring onions, chopped
4 cloves garlic, sliced
1/3 cup white wine
2 heaped cups 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
Heat the oven to 375F. Heat the oil in a large pan.
Season the chicken thighs with salt and pepper and cook for 5 minutes each side until golden brown, then take off the heat and transfer onto a plate.
Pour out most of the fat from the pan, leaving about 1 tbsp in the pan.
Add into the pan the peeled and sliced garlic and the spring onion, cook for 1 minute.
Add uncooked rice and cook 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.
Transfer the rice into an over-proof dish and place the chicken thighs in the center. Bake in the pre-heated oven for 30 minutes.
Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.
