CHICKEN THIGHS WITH HOISIN RICE
Updated: Jun 24, 2020
Prep: 5 mins
Cook: 50 mins
Nutrition per serving:
Kcal – 336
Fat – 15g
Carbs – 16g
Protein – 29g
WHAT YOU NEED
2 tbsp. coconut oil
8 skinless chicken thighs
Scant 1 cup (200g) jasmine rice
4 spring onions, chopped
4 cloves garlic, sliced
1/3 cup (200ml) white wine
2 heaped 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
WHAT YOU NEED TO DO
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 centre. 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.
KEY BENEFITS OF CRANBERRIES
Cranberry has Cardiovascular Benefits. The antioxidant activity of cranberry, likewise play a key role in cranberry's acclaimed cardiovascular benefits. In laboratory studies in animals, intake of cranberry extract has reduced the development of high blood pressure in mice making it beneficial against cardiovascular problems.