CHICKEN THIGHS WITH HOISIN RICE

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Steve Lewis

Servings:
Serves 8
Prep time:
00:05
Cook time:
00:50
1 Rating
5

Nutrition Per |Serving 336Kcal 15g Fats 16g Carbs 299g Protiens

Ingredients

  • 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. of rice vinegar
  • 1 tbsp. of peanut butter
  • 1 tsp. of chili flakes
  • 1 tsp. of honey
  • 1 tsp. of sesame oil

Instructions

  1. Heat the oven to 375F (190C).
  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.
  4. 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, 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 ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.
  7. Transfer the rice into an over-proof dish and place the chicken thighs in the center.
  8. Bake in the preheated oven for 30 minutes.
  9. Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.