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.