Chicken Thighs With Hoisin Rice

Chicken Thighs With Hoisin Rice

Martine Chin
No ratings yet
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Entree
Servings 8
Calories 330 kcal

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
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!

Leave a Comment

Recipe Rating