INGREDIENTS
2 tbsp. coconut oil
8 skinless, boneless chicken thighs
7 oz. (200g) jasmine rice
4 spring onions, chopped
4 cloves garlic, sliced
6.7 fl. oz. (200ml) white wine
16.9 fl. oz. (500ml) chicken stock
4 tbsp. dried cranberries
Sauce:
3 tbsp. tamari
2 tbsp. rice vinegar
1 tbsp. peanut butter
1 tsp. chili flakes
1 tsp. honey
1 tsp. sesame oil
Preheat the oven to 375°F (190°C). Heat coconut oil in a large pan over medium heat.
Season chicken thighs with salt and pepper. In an oven-safe pan, fry for 5 minutes on each side until golden brown. Remove and set aside on a plate. Discard most of the fat, leaving about 1 tbsp in the pan.
Add garlic and spring onions to the same pan; sauté for 1 minute. Stir in rice and cook for 1 minute. Add wine and simmer for 2 minutes until most of the liquid evaporates.
Add hoisin sauce ingredients, chicken stock, and cranberries; bring to a boil.
Place chicken thighs on top of rice mixture and bake for 30 minutes.
Serve immediately or cool and store in the refrigerator for up to 3 days.
Makes 2 servings
Calories: 302kcal
Protein: 26g
Carbs: 27g
Fats: 10g
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