Tsirona

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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.

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