Chicken Thighs with Hoisin Rice

This recipe is great if you're having guests or you're food prepping for the week and need leftovers.

Moist Chicken and flavorful rice........it's a must try.

NUTRITIONAL INFO (SERVES 8)

336 kcal | 15g Fats | 16g Carbs | 29g Protein

INGREDIENTS

• 2 tbsp. coconut oil

• 8 skinless chicken thighs

• 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

STEP BY STEP

1) Heat the oven to 190C (375F)

2) Heat the oil in a large pan.

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.

Pour out most of the fat from the pan, leaving about 1 tbsp in the pan.

4) Add into the pan the peeled and sliced garlic and the spring onion, fry for 1 minute.

5) Add uncooked rice and fry again for about 1 minute.

6) Pour in the wine and cook for a further 2 minutes until most of the liquid evaporates.

7) Add all ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.

8) Transfer the rice into an over-proof dish and place the chicken thighs in the center.

9) Bake in the preheated oven for 30 minutes.

10) Once cooked, divide onto 4 plates and serve, or store (once cooled) in the fridge for up to 2-3 days.