Tender, golden chicken nestled into fragrant rice that soaks up every bit of savoury, slightly sweet sauce, creating a rich, satisfying one-pan dinner. It’s the perfect balance of cosy and bold — perfect for an easy weeknight meal.
Ingredients:
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 rice vinegar
1 Tbsp peanut butter
1 tsp of chili flakes
1 tsp honey
1 tsp sesame oil
Method:
Preheat oven to 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 centre. Bake in the preheated oven for 30 minutes.
Once cooked, divide between plates and serve, or store in the fridge for up to 2-3 days.