Chicken thighs with hoisin rice

This chicken and rice dish, packed with Chinese flavours, is a great option for a hearty and tasty mid-week meal.

Serves : 8     Prep : 5 mins     Cook : 50 mins

WHAT YOU NEED: 

• 2 tbsp. coconut oil
• 8 skinless chicken thighs
• Scant 1 cup (200g) jasmine rice
• 4 spring onions, chopped
• 4 cloves garlic, sliced
• 1/3 cup (200ml) white wine
• 2 heaped cups (500ml) chicken stock
• 4 tbsp dried cranberries

For the sauce:

• 3 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 1 tbsp. peanut butter
• 1 tbsp. chilli flakes
• 1 tbsp. honey
• 1 tbsp. sesame oil

WHAT YOU NEED TO DO:

1. Heat the oven to 375F (190C). Heat the oil in a large pan

2. 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.

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

6. Next, add all the ingredients of the sauce, hot stock, and cranberries, bring to a boil.

7. Transfer the rice into an oven-proof dish and place the chicken thighs in the centre. Bake in the preheated oven for 30 minutes.

8. Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.

Nutrition per serving: