Serves: 8
Prep: 5 mins
Cook: 50 mins

336 kcal
15g Fats
16g Carbs
29g Protein

Gluten-Free, Dairy-Free, Low-Calorie, High-Protein, Contains Nuts

• 2 tbsp. coconut oil
• 8 skinless chicken thighs
• scant 1 cup (200g) jasmine rice
• 4 spring onions, chopped
• 4 cloves garlic, sliced
• ⅓ cup (200ml) white wine
• 2 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

Preheat the oven to 375°F (190°C).

In a large pan, heat the coconut oil.

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 onions. Sauté 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 oven safe 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.