About the Recipe
� 2 tbsp. coconut oil
� 8 skinless chicken thighs
� scant 1 cup (200g) jasmine
� 4 spring onions, chopped
� 4 cloves garlic, sliced
� 1/3 cup (200ml) white
� 2 heaped cups (500ml)
� 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
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
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