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Ingredients
- 2 tbsp. coconut oil
- 8 skinless chicken thighs
- scant 1 cup (200g) jasmine rice
- 4 spring onions, chopped
- 4 cloves garlic, sliced
- ⅓ 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 chilli flakes
- 1 tsp. of honey
- 1 tsp. of sesame oil
Directions
Preheat the oven to 375°F (190°C).
In a large pan, heat the coconut oil.
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.
Add into the pan the peeled and sliced garlic and the spring onions. Sauté for 1 minute.
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.
Transfer the rice into an oven safe dish and place the chicken thighs in the centre. Bake in the preheated oven for 30 minutes.
Once cooked, divide between plates and serve, or store in the fridge for up to 2-3 days.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
