Serves 8/ Prep time: 5 mins/ Cook: 50mins
A whopping 29g of Protein!

What you Need
– 1 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 cups
– 1 tbsp. of chili flakes
– 1 tbsp. of honey
– 1 tbsp. 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 hear and transfer on to a plate

Add uncooked rice and fry again for about 1 minute. Pour in the wine and cook for further 2 minutes until most of the liquid evaporates.

Next, add all ingredients of hoisin sauce, hot stock, and cranberries, bring to ta boil.

Transfer the rice into an over-proof 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.

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