Chicken Thighs With Hoisin Rice
Chicken Thighs With Hoisin Rice
Ingredients
- 2 tbsp coconut oil
- 8 skinless chicken thighs
- Scant 1 cup jasmine rice 200g
- 4 spring onions chopped
- 4 cloves garlic sliced
- 1/3 cup white wine 200ml
- 2 heaped cups chicken stock 500ml
- 4 tbsp dried cranberries
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp peanut butter
- 1 tsp chili flakes
- 1 tsp honey
- 1 tsp sesame oil
Instructions
- Heat the oven to 375F (190C). Heat the oil in a large pan.
- 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 onion, fry 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 over-proof dish and place the chicken thighs in the center. Bake in the preheated oven for 30 minutes.
- Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.
Nutrition
Calories: 330kcalCarbohydrates: 30gProtein: 26gFat: 11gSaturated Fat: 5gCholesterol: 109mgSodium: 580mgPotassium: 428mgFiber: 1gSugar: 7gVitamin A: 161IUVitamin C: 2mgCalcium: 27mgIron: 2mg
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